Harvest Happy Soup Recipe

Name: Harvest Happy Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 med. butternut squash; 1 med. sweet potato; 1 med. apple, preferably a crisp one like a Honey Crisp or a Granny Smith; 2 Tbsp. vegetable oil (or oil of choice); 1/4 c. flour; 1 tsp. seasoned salt (your favorite); 1 Tbsp. brown sugar; 1 Tbsp. pumpkin pie spice; 1 tsp. cinnamon; 3 c. water, divided; 2 c. vegetable stock; *2 c. heavy cream; 1 c. whole milk

Servings: persons

1 med. butternut squash
1 med. sweet potato
1 med. apple, preferably a crisp one like a Honey Crisp or a Granny Smith
2 Tbsp. vegetable oil (or oil of choice)
1/4 c. flour
1 tsp. seasoned salt (your favorite)
1 Tbsp. brown sugar
1 Tbsp. pumpkin pie spice
1 tsp. cinnamon
3 c. water, divided
2 c. vegetable stock
*2 c. heavy cream
1 c. whole milk

1
As is usually the case with a lot of my recipes, the toughest part is the preparation, i.e. the peeling and chopping of the vegetables.
2
When you chop and peel the squash, sweet potato and apple, try to keep the pieces a uniform size as they all cook together.
3
Once they are all cut, place all the vegetables in a large plastic bag and toss with the 1/4 cup flour. Try to coat the pieces evenly. Heat the oil in a large Dutch oven with a good fitting lid and quickly brown the vegetable/apple mixture. Do not shake off the excess flour as this is the thickening agent for the soup. Add the seasoned salt, brown sugar, pumpkin pie spice, cinnamon, 2 cups water, and the vegetable stock. Bring to a boil, then reduce and simmer until all the vegetables are fork tender. This should take about 20 minutes. Remove from heat and using a stick blender, puree the entire contents without draining any of the liquid from the pot. Add in the *heavy cream and the milk, and the remaining cup of water and return to the heat. Simmer an additional 5 minutes and serve promptly.
4
*Yes, this can be replaced by half & half or even by whole milk, but it is not as luxurious.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 med. butternut squash, 1 med. sweet potato, 1 med. apple, preferably a crisp one like a Honey Crisp or a Granny Smith, 2 Tbsp. vegetable oil (or oil of choice), and more.

Yes, Harvest Happy Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Harvest Happy Soup

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