Another Foodie Friday submission from The Erratic Cook, a chef in her own mind from right here in Okotoks.

This soup is one of the things I like to bring to Autumn potlucks or Thanksgiving dinners. I really like to make soups ahead of time, they just seems to taste better.
I love the color and texture of this soup. It is incredibly thick and creamy without any cream added.

Autumn Soup

Stuff you need:
Olive oil
Several carrots roughly 4 cups cut up
Small butternut squash cut up
1 onion, diced
1 large apple, peeled & chopped
2 garlic cloves, minced
2 tbsp fresh ginger, grated
4 cups vegetable broth, you may need to double this
About 1 cup pumpkin optional
pinch of nutmeg
Salt, freshly ground black pepper, to taste

If you’ve got lots of orange, double up on the white and seasonings as well as the broth.

What you do:
1. Take the orange stuff; carrots and butternut squash, and put them on your trusty stoneware pan drizzle with olive oil and roast.

2. Take the white stuff; onion, apple, garlic, and ginger and sauté in olive oil.

3. In slow cooker or soup pot on the stove warm the pumpkin, 4 cups of broth, and seasonings. Once the white stuff is sautéed and is soft, add it to the pot. Then add the orange stuff once it has roasted all nice and soft. Stir it all up and simmer this until everything is nice and hot and soft enough to blend.
4. I used an old and trusty immersion blender – but here is where you Vitamix cooks can get excited – Truly Scrumptious and Crab Crakin Carly come to mind – Transfer the soup into your oh so powerful  blender and blend until smooth. It is hot so make sure you are careful and the steam can escape etc etc. safety safety. The soup will be very thick and this is when you can add more broth. I simmered this lovely concoction for several hours in my slow cooker, tasting and adding a touch more seasonings, time to time.

Serving time:

Ladle hot soup into a lovely soup bowl and garnish with a dollop of sour cream or greek yogurt and a fresh herb or two on top, I used sage because thats what I had and it's pretty. 


Til next time

The Erratic Cook

I'm putting this one on my Thanksgiving menu.

~ Tracy