Healthy Harvest Soup

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I found this recipe a few years ago when I first started buying CSA boxes (Community Supported Agriculture). CSA boxes are always fun because you can’t pick and choose what’s in the box. It just comes with farm-ripened stuff. When these ingredients are in abundance, this recipe is perfect for fall and winter. It’s warm, satisfying, creamy, and delicious. Plus, it’s a cool soup recipe because it has an apple in it. In our church, we regularly feed our missionaries. Yes I am LDS and yes those men and women walking around with black name tags are what I call missionaries. We had two sweet young girls over for dinner and I fed them this soup. They eat a lot of delicious meals, so I find they like simple soup and bread sometimes. After I finished my cookbook, they were waiting to come over for dinner. I caught them just in time because one of them was moving to a new area. Either way, they love this soup and I bet you will too! We’ve loved it for years!

Preparation time: 15 minutes
Cooking time: 25 minutes
yield: 6 to 8 servings

raw material

3 Tuberculosis.butter
2 large leeks, white part only, sliced
1 yellow onion, peeled and diced
1 butternut squash, peeled, seeded, and diced
1 medium sweet potato, peeled and diced
4 medium carrots, peeled and diced
3 celery ribs
1 apple, peeled, cored, and diced
4 cups vegetable or chicken broth
1/2 to 1 tsp. salt (appropriate amount)
1/2 tsp.nutmeg powder
1/4 tsp.Black pepper
1/2 to 1 cup heavy cream (as needed)


1. Melt butter in a large saucepan over medium-high heat. Add leeks and onions and sauté 5 minutes.

2. Add butternut squash, sweet potatoes, carrots, celery, apples, and vegetable (or chicken) stock. Season with salt, nutmeg and black pepper. Bring to a boil.

3. Reduce heat to medium-low and simmer for 15 to 20 minutes, until all vegetables are tender. Puree with an immersion or stick blender, or transfer in batches to a food processor or blender. Blend until smooth. Stir in the heavy cream and serve warm.