Autumn Soup
Home cooking
Cut firm vegetables into similar pieces and scrape the bottom of the pot as you stir. Taste the broth after it has simmered because the vegetables change both its sweetness and body.
- Servings (recipe yield)
- 4 servings
- Prep time
- 20 min
- Cook time
- 40 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 1 Medium Squash
- 3 Potatoes
- 4 Carrots
- 1 Small Onion
- 1 Chicken Bullion Cube
- 1 cup Water
- 2 cups Milk
- Salt
- Pepper
Instructions
- Peel and chop squash, potatoes, carrots, and onion, add to oven-safe pot.
- Add bullion and enough water to avoid burning (1 cup), place pot in oven (350F) to bake until veggies are soft.
- If there is too much stock, don't be scared to pour some down the drain.
- Puree (I use electric beaters) while adding the milk.
- Add the salt and pepper, as desired.
Source: Public Domain Recipes · joel-maxuel · Recipe source · Public-domain source license