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    You are in: Home / Recipes / Northwest Harvest Gold Soup Recipe
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    Northwest Harvest Gold Soup

    Northwest Harvest Gold Soup. Photo by CaliforniaJan

    1/2 Photos of Northwest Harvest Gold Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    momaphet's Note:

    I wanted a creamy but not too thick soup a couple of nights ago and had some idea of what it should taste like. I couldn't find what I was looking for so I checked the cupboards and made it up as I went along. It was sooo good, even my very picky DD loved it! The apple,onions, and squash are bountiful during the fall harvest season here in Washington, and the coconut milk is an addition influenced by the many Asian cultures here in the Seattle area.

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    Units: US | Metric


    1. 1
    2. 2
      Chop onions, peel and slice carrots, place in a large pot and saute for 5 minutes in olive oil.
    3. 3
      Add chicken and beef broth, garlic, and seasonings, cook over medium low heat for 30 minutes or until carrots are tender.
    4. 4
      While the soup is cooking, cut squash in half, clean out seeds, place in a plastic bag and steam in the microwave for 10 minutes, or until soft.
    5. 5
      Once the carrots are tender, scrape the steamed squash into the soup and stir.
    6. 6
      Remove soup from heat and pour into blender container,about 1/2 full. Blend for 1 minute, pour back into pot, repeat a couple of times, this will make the soup mostly smooth but with a little texture.
    7. 7
      Return all soup to the pot, add coconut milk, apple juice and tabasco sauce, taste for seasoning and add any additions you'd like. Simmer over medium low heat cook for 10 minutes.
    8. 8
    9. 9
      While the soup is cooking, season the chicken breast halves with salt, pepper and garlic powder and saute in Olive oil, brown lightly on both sides cover and cook until done.
    10. 10
      Remove chicken from the pan, deglaze the pan with liquid from the soup and add back into the soup pot.
    11. 11
      For soup with chicken, small dice the chicken breast and place a small amount in each bowl and spoon soup over the top.

    Ratings & Reviews:

    • on October 13, 2010


      Wonderful squash soup for a sunny but cool fall day! Used the maximum suggested herb amounts and glad I did. The coconut milk is perfect in this. Served this with a Swiss mushroom loaf. Thank you momaphet for another keeper! Made for PRMR.

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    • on November 14, 2013


      Really delicious. I used a bit over 1/2 lb of buttercup squash to 3 cups broth and that made a nicely thick soup. Did not have apple juice, but used all other ingredients. Stick blender made the blending easier. Half the recipe was two servings for us and very welcome this cold night.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 25, 2012


      Very tasty and easy to put together. I used one large butternut squash and added the chicken.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Northwest Harvest Gold Soup

    Serving Size: 1 (413 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 291.0
    Calories from Fat 113
    Total Fat 12.6 g
    Saturated Fat 8.4 g
    Cholesterol 0.0 mg
    Sodium 523.2 mg
    Total Carbohydrate 42.1 g
    Dietary Fiber 2.8 g
    Sugars 34.1 g
    Protein 5.3 g

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