Autumn Vegetable Soup

Name: Autumn Vegetable Soup
Total time: 80 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1 tablespoon extra virgin olive oil; 1 cup chopped sweet onion; 1 cup peeled, cored and chopped Granny Smith apple; 1 cup peeled and chopped turnip; 1 cup peeled and chopped butternut squash ((seeds discarded)); 1 cup chopped carrot; 1 cup peeled and chopped sweet potato; 5 cups vegetable or chicken broth; ¼ cup maple syrup; ⅛ teaspoon ground cayenne pepper, (or more to taste); salt, (to taste)

This soup is perfectly themed for fall with butternut squash, carrots, and maple syrup.

⏱️ 80 min 🔪 Prep: 35 min 🔥 Cook: 45 min 📊 Medium 👁️ 32 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

6 servings

1 tablespoon extra virgin olive oil
1 cup chopped sweet onion
1 cup peeled, cored and chopped Granny Smith apple
1 cup peeled and chopped turnip
1 cup peeled and chopped butternut squash ((seeds discarded))
1 cup chopped carrot
1 cup peeled and chopped sweet potato
5 cups vegetable or chicken broth
¼ cup maple syrup
⅛ teaspoon ground cayenne pepper, (or more to taste)
salt, (to taste)

Steps

Heat oil in a large saucepan on medium high heat. Add onion and sauté until translucent. Add apple, turnip, squash, carrot, and sweet potato; sauté 5 minutes. Add the broth, bring to a boil and simmer, stirring occasionally, about 30 minutes or until vegetables are tender. Cool slightly.
When cooled, puree with a handheld mixer, food processor or blender. Pour the pureed soup back into the pan and reheat until warmed. Add syrup, then cayenne pepper and salt, to taste.