Harvest Moon Soup Food
HARVEST MOON SOUP
Nothing is more perfect on a crisp fall day that this soup. I am serving soup shooters as an appetizer for this year's thanksgiving
Provided by GingerlyJ
Categories Vegetable
Time 1h
Yield 5 cups, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- a large stock pot, heat olive oil and saute onion and celery until translucent. Add chicken broth, salt, pepper, cinnamon, nutmeg, sage, squash, apples and parsnip. Simmer for 45 minutes or until the squash, apples and parsnip are fork tender. Using a submersion blender puree the soup until smooth or puree in a food processor or blender. Add goat cheese, butter and maple syrup and continue to blend until all have emulsified together. Ladle into a bowl, garnish with chopped or dried sage if desired.
Nutrition Facts : Calories 489.8, Fat 32.6, SaturatedFat 13.7, Cholesterol 45.3, Sodium 1469.4, Carbohydrate 38.4, Fiber 3.6, Sugar 27.7, Protein 13.5
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