Harvest Soup
In a large pot add the squash, zucchini, potatoes, onion, parsley, garlic and chicken stock. Cover and simmer over medium heat for about 30 minutes or until the veggies are tender. If the chicken stock condenses while it is cooking you can add more to bring it to the original level.
Ladle the soup into a food processor or blender in small batches and puree. Once it has all been pureed, add the soup back to the pan and add the basil and milk. Check seasoning to see if you need to add any more salt & pepper.
- 1 medium butternut squash (peeled, seeded and cubed..about 3 cups)
- 3 cups zucchini, peeled and cubed
- 1 large onion sliced
- 2 medium potatoes, peeled and cubed
- 2 cups chicken stock
- 2 tablespoons fresh parsley
- 2 cloves of garlic, minced
- 1 teaspoon dried basil
- 3/4 cup milk (optional)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- sour cream (to garnish)
Start by peeling and cubing the squash, zucchini and potatoes. Mince the garlic, chop the parsley and slice the onions.
In a large pot add the squash, zucchini, potatoes, onion, parsley, garlic and chicken stock. Cover and simmer over medium heat for about 30 minutes or until the veggies are tender. If the chicken stock condenses while it is cooking you can add more to bring it to the original level.
Ladle the soup into a food processor or blender in small batches and puree. Once it has all been pureed, add the soup back to the pan and add the basil and milk. Check seasoning to see if you need to add any more salt & pepper.
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