Fall Harvest Soup

Creamed veggie soup with sprinkles of paprika and dill

I never knew tasty soup could be so easy to make. This recipe was inspired by Kathie at A Sparrow’s Home.  

Ingredients

• 2 small zucchini, cleaned and cubed
• 2 small crookneck squash, cleaned and cubed
• 2 small tomatoes, cleaned, peeled, and cubed
• 2 small potatoes (white or sweet), cleaned and cubed (I used white.)
• 2 small pears, cleaned, deseeded, and cubed,
• 3-4 cups broth (chicken or vegetable)
• 3 Tablespoons oil
• 2 small onions, sliced
• 4 garlic cloves, minced

Optional Ingredients

• Milk or cream – 1 Cup
• Cheese – 1 Cup

Toppings

• Sour cream/plain yogurt – 1 dollop
• Dill (dried) – a shake or two
• Paprika (dried) – a shake or two
• Croutons – handful

Directions

1. Put all the cubed vegetables/fruit in a big pot. Pour in the broth until they are covered.
   

   Doesn't this look gorgeous all mixed together in one pot?

2. Put oil in a small pan and caramelize the onions. When the onions are almost done, add the garlic, and stir until browned.  Put onion and garlic into the big pot.
3. Cover and simmer until the produce is cooked about 15-20 minutes.
4. Once cooked, pulse the chunky soup in a blender or food processor until smooth.
5. Pour back into pot to serve or add optional ingredients.
6. Pour into serving bowls and serve as is or add toppings.

Your Turn . . . What is your favourite Fall Harvest Soup?

Related Posts . . .

• Index to Recipes
• Chicken Tortilla Soup
• Sweet Potato Lentil Stew in Crock Pot
• 7 Reasons to Eat Soup

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