Diane Henderiks’ Autumn Soup

November 2, 2020


1 tablespoon olive oil

1/2 cup onion (chopped)

1/2 cup celery (celery)

2 cloves garlic (minced)

1/4 teaspoon cinnamon

1 teaspoon ground ginger

1/8 teaspoon allspice

1/4 teaspoon dry mustard

1/8 teaspoon cayenne pepper

3 cups low sodium veggie or chicken broth

1 parsnip (peeled and coarsely chopped)

1 acorn squash (peeled, seeded and coarsely chopped (save seeds for roasting))

1 small sweet potato (peeled and coarsely chopped)

2 Medium carrots (peeled and coarsely chopped)

1 cup 1% milk

Extra broth as needed

Salt and pepper to taste

Step-by-Step Directions:

    1. Heat oil in large stockpot over medium heat.
    2. Add onion, celery, garlic & next 6 ingredients (cinnamon through garlic powder); sauté 4-5 minutes.
    3. Add broth, parsnip, squash and carrots.
    4. Bring to a boil, reduce heat, cover and simmer 30 minutes or until tender.
    5. Cool the mixture slightly.
    6. Place one-third of mixture into blender or food processor and process until smooth
    7. Pour pureed mixture into large bowl. Repeat step 6 with remaining mixture.
    8. Return pureed mixture to pot and stir in milk.
    9. Cook over low heat until thoroughly heated, stirring occasionally. Thin with additional broth as desired. Season to taste with salt and pepper.
    10. ENJOY!
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