Harvest Soup

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Harvest Soup

Serves 12
Prep time 30 minutes
Cook time 1 hour
Total time 1 hour, 30 minutes
Dietary Diabetic
Meal type Dinner, Lunch, Soup
Misc Freezable, Pre-preparable, Serve Hot
Occasion Formal Party, Thanksgiving


  • 1 Large Butternut Squash (Cut in half, seeds removed)
  • 4 ribs Celery (Chopped)
  • 3 Large Carrots (Peeled and chopped)
  • 3 Parsnips (Peeled and chopped)
  • 1 Yellow Onion (Chopped)
  • 4 cloves Garlic (Minced)
  • 2 Sweet Potatoes (Peeled and chopped)
  • 3 tablespoons Butter
  • 2 teaspoons Dried Sage
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • Chicken Broth
  • Salt and Pepper
  • Browned Chorizo


Step 1 Preheat oven to 350. Rub a sheet pan with butter and place squash cut-side down. Roast for 40-50 minutes, until tender.
Step 2 Heat a large stock pot over medium heat. Add butter and let brown slightly. Saute onion, garlic, carrots, parsnips and celery.
Step 3 Add sweet potatoes and add enough chicken broth to cover all vegetables. Simmer until vegetables are tender, about 25-30 minutes. Remove from stove.
Step 4 Scoop squash out of skin and into pot. Puree soup with immersion blender or food processor.
Step 5 Add spices and salt and pepper to taste.
Step 6 Top with browned chorizo and serve.


Be mindful that the chorizo will add a bit of saltiness to the dish-do not over-salt the soup before serving.

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