Harvest Moon Soup
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
5 cups
- Serves:
- 4-6
ingredients
- 1 1⁄4 cups cut and peeled butternut squash
- 1 medium onion, peeled and coarsely chopped
- 2 celery ribs, coarsely chopped
- 2 small red apples, peeled and cut
- 1 large parsnip, peeled and cut
- 5 cups chicken broth
- 4 ounces soft goat cheese chevre cheese
- 4 tablespoons olive oil
- 1 large sage leaves, chopped or 1/8 teaspoon dried sage
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon cinnamon
- 3 tablespoons butter
- 1⁄3 cup real maple syrup
directions
- a large stock pot, heat olive oil and saute onion and celery until translucent. Add chicken broth, salt, pepper, cinnamon, nutmeg, sage, squash, apples and parsnip. Simmer for 45 minutes or until the squash, apples and parsnip are fork tender. Using a submersion blender puree the soup until smooth or puree in a food processor or blender. Add goat cheese, butter and maple syrup and continue to blend until all have emulsified together. Ladle into a bowl, garnish with chopped or dried sage if desired.
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RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot.
I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own.
As a latch key kid I cooked for my four younger brothers and sisters.
My mom ran a small deli before she died when I was 17 so alot of my recies debuted there.
Now I run my own catering Buisness.
I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three.
We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me.
I am writing a cookbook with the hopes that when I pass I can leave my recipes for them
My cookbook collection has now reached over 1200.
Thank you for trying and reviewing my recipes..
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