Sunday, November 24, 2013

Harvest Soup for #Thankful #SundaySupper {#Vegan}

Happy Sunday!!!  Can you believe that Thanksgiving is almost upon us?  It is hard for me to believe that next Thursday is Thanksgiving...wasn't it just the end of summer?!  Yes,  time flies when you are having fun.  Please tell me that I am not the only one who feels this way....

So can you guess what the theme for today's #SundaySupper is?  Yes, I am sure you guessed right it is Thankful #SundaySupper and our host this week is the amazing Paula of Vintage Kitchen Notes 
Please be sure to say hello to her...

Now let me tell you what I am thankful for; we are forever thankful for newborn screening and yes it is what I say every year because without this life saving test my kids would not be here today.  Yes, it sounds harsh but it is the truth - this tiny little heel prick saved the lives of both my children But I know what you really want to know is what on earth is Harvest Soup.  Are you ready for it?!  The delicious goodness of this warming amazing soup.  Perfect for a first course at Thanksgiving or even by itself for a weekday with some crusty bread and a salad.  Roasted Butternut Squash together with apples and spices...

Harvest Soup
  • 1 medium sized butternut squash {= 3 C roasted butternut squash}
  • Splash of Olive Oil
  • 1 onion, diced
  • 1 garlic clove, minced
  • 2-1/2 C apples {peeled and cored} cut into bite sized pieces
  • 1 tsp ground ginger
  • 2-1/2 tsp ground coriander
  •    3/4 tsp cumin
  •    1/8 tsp cayenne
  •    1/2 tsp brown mustard seeds
  •    1/2 tsp fennel seeds
  •    1/2 tsp chili powder
  • Salt & Pepper
  • 3 C    water
  • 3/4 C apple juice
*** Preheat oven to 375 F ***
  1. Cut butternut squash in half, clean out the seeds and brush the flesh of each side with olive oil.  Set face down onto a prepared baking sheet.  Bake for about 60 minutes or until squash is soft.
  2. Either scoop the squash flesh out, or {I do not like it cooked all the way} peel the baked squash and cube the flesh. 
  3. In a stock pot heat some olive oil and add onion, garlic, as well as a pinch of salt.  When they begin to soften,
  4. Add all of the spices until fragrant
  5. Add the apple pieces as well as the baked squash.  Mix it well into the spice / onion mix
  6. Add the water together with the apple juice; stir it in well.
  7. Bring to a low simmer, and cook until apples are soft.
  8. Remove the soup from the heat, and puree the soup using an immersion blender.  Be very careful  not to burn yourself when you blend the soup as the liquid is hot, and can splash back onto your hand.
  9. When pureed to desired consistence adjust flavor with salt and pepper to taste.


Are you ready to see what the rest of the #SundaySupper is bringing to the table and want to find out what the other contributors are thankful for?  Take a look at this amazing line-up
All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ
Wine Blog  

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


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