Clean Food Autumn Harvest Soup

AUTUMN HARVEST SOUP

Steps:

• Preheat the oven to 350 degrees.
• Cut the butternut squash and acorn squash in half and scoop out the pulp and seeds.
• Cut the sweet potato in half.
• Cut off the top of the head of garlic.
• Remove the skin from the onion and quarter the onion.
• Place all the items on a sheet pan, and drizzle with olive oil. Season with salt and pepper.
• Place the veggies cut side down and let them cook for 30 minutes, or until the squash and sweet potato are soft to the touch.
• Remove from the oven and allow the veggies to cool for 5 minutes.
• Scoop the flesh of the squash and sweet potatoes out of their skins and place in a blender.
• Squeeze the garlic cloves from the head into the blender and add in the onion as well.
• Add in about 1/4 cup of chicken stock and puree until everything is well blended. Be careful not to burn yourself. Hot things in a blender expand so make sure to leave a space for heat to escape.
• Add to a stockpot on the stove and add the half and half. Now, add some chicken or veggie stock -- just enough to get the consistency of the soup you are wanting.
• Taste and season with more salt and pepper as needed.
• While the soup is simmering on the stove, make your crema -- add together both the sour cream and the heavy cream.
• Scoop the soup out into bowls and top with a drizzle of the crema and some toasted pumpkin seeds.
• Enjoy!

AUTUMN HARVEST SOUP

Steps:

• Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes.
• Pour off any excess fat.
• Add onions and garlic continuing to cook until onions are softened.
• Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary.
• Saute for 2 more minutes. Pour in chicken stock and bring to a boil.
• Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender.
• Adjust final seasoning.

AUTUMN HARVEST SOUP

Steps:

• Begin by preparing all of your ingredients. Peel the butternut squash and then dice it into bite size pieces - you should have about 6-8 cups worth of butternut squash.
• Dice the 1 yellow onion, the gala apple and the 3 medium carrots in bite size pieces about the same size. Mince the 3 cloves of garlic as well.
• Add the 2 tbsp salted butter to a large pot. Let it melt and then add in the 1 yellow onion followed by the 3 carrots and 1 gala apple. Let that cook for 3-4 minutes. Then, add in the 3 cloves minced garlic and let it cook for 1 minute or so.
• Add in the 6-8 cups of butternut squash and 4 cups chicken broth. Let it come to a boil and then reduce to simmer - let simmer for about 30 minutes or so. Add in ½ cup of pumpkin puree and use an immersion blender or heat safe blender to blend it up.
• Add the ¼ tsp cinnamon, ½ tsp smoked paprika, a hefty pinch of salt and crack of pepper and mix in. Taste and adjust seasoning if needed. Keep warm on the stove on low as you make the grilled cheese.

CLEAN FOOD AUTUMN HARVEST SOUP

Steps:

• Place dried mushrooms in medium pot with 6 cups water. Bring to boil, then reduce heat and simmer 15 minutes. Remove from heat and set aside to cool slightly.
• When mushrooms are soft, remove from broth and cut off and discard stems. Dice caps and place back in pot with broth.
• In large pot over medium heat, sauté onion, garlic and ginger in oil 3 minutes. Add carrots and sauté 3 minutes. Add kale or collard greens, beans and mirin and sauté until greens are deep green and tender.
• Pour broth and mushrooms into pot with kale, add tamari and vinegar and simmer 5-7 minutes.
• Season to taste with toasted sesame oil and black pepper and serve.

AUTUMN SOUP

Steps:

• Brown beef, add onions. Cook until tender.
• Stir in remaining ingredients.
• Heat through.
• Enjoy!