| Spicy Harvest Soup |
Recipe Type: Soup
- 8-10 Red Bliss Potatoes, Quartered
- 1 Red Pepper, Sliced Into Strips, Then Diced
- 1 Large Butternut Squash, Peeled and Cubed
- 3 McIntosh Apples, Peeled and Cubed
- 1 Large Onion, Diced
- 1 Package of College Inn Chicken Broth (32 oz)
- 3 Cloves Garlic, Sliced Thinly
- 2 Cups Water
- 1/2 Cup Light Cream
- 1 Teaspoon Nutmeg
- 1/2 Teaspoon Cumin
- 1/2 Teaspoon Curry
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Kosher Salt
- 3 Sprigs Fresh Thyme Leaves
- 2 Tablespoons Chopped Chives
- 1 Tablespoon Fresh Parsley Chopped
- 4 Tablespoons Extra Virgin Olive Oil
- Heat up Olive Oil in a large soup pan over medium heat.
- Saute Onions, Pepper and Garlic until translucent.
- Lower heat, add 3/4 of the Butternut Squash and 3/4 of the Potatoes into the pan. Toss.
- Let simmer for 2 minutes.
- Stir in the Nutmeg, Curry, Salt and Pepper.
- Add 1 Cup of water. Let simmer for 5 minutes.
- Add 3/4 Apples, Broth, 1 Cup Water, Thyme and Chives. Loosely place the cover on.
- Let simmer for 40 minutes. Stirring occasionally.
- Using a potato masher, mash up the vegetables in the pan well. *Note: You may want to use an electric soup blender.
- Add in the remaining Butternut Squash, Apples and Potatoes into the pot.
- Stir together and cover loosely.
- Simmer for 15 – 20 minutes, or until vegetables are tender.
- Add in the Light Cream. Stir.
- Serve.
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