Appetizers / Soups / Salads

Autumn Harvest Soup is for Soup.

Autumn Harvest Soup takes 15 minutes to prepare.

Autumn Harvest Soup takes 75 minutes to cook.

Autumn Harvest Soup makes 8 servings.

The ingredients for Autumn Harvest Soup are:

1 Acorn Squash (small)
1 Butternut Squash (small)
2-3 T Extra Virgin Olive Oil
1 Large Sweet Potato (or 2 small)-peeled
1/2 Small Onion minced
2 Quarter inch slices of beef summer sausage or 1 sliced of bacon- cut into bits
5-6 Cloves of garlic minced (DO NOT substitute with powder)
4 C Veggie broth
1/2 C Milk
1/4 t Salt
Salt and pepper to taste

Here is how you make Autumn Harvest Soup:

Preheat the oven for 375-400 depending on your oven. Line a baking/cookie sheet with aluminum foil and set aside. Wash the squashes and sweet potato(s). Cut the squashes and sweet potato(s) in half (may need to quarter the sweet potatoes to fit the sheet). Drizzle 1 tablespoon over all halves and rub the oil over the inside flesh of the halves so both the skin and flesh are covered with oil. Place all halves on the sheet, cut side down. Cook in the oven for 30-40 minutes, until the squashes caramelize a bit around the cut fleshy portion. Take out of the oven and let cool slightly- enough to work with hands. Meanwhile, heat 2 T of the olive oil in your soup pan. Once oil is hot, add the chopped meat. Cook on med-high heat until the bits begin to brown, then add the minced onion. Cook onions until soft, and meat is almost to the crispy stage. Set heat to low, add the minced garlic and scoop out the squashes and add to the soup pan along with the sweet potato(break apart a bit). Add vegetable broth, salt and stir a bit to incorporate. Raise heat to med-high, and bring to a boil. Reduce heat and partially cover. Let simmer on low heat for 25 minutes. Remove from heat let cool for 5 minutes. If using a hand immersion blender set to a lower setting for vegetables and pulse until smooth(garlic and bits of meat will remain small but not completely blended. If using a food processor or blender, let soup cool a little longer and add to machine (do not add hot liquid to blenders or processors). Blend, and return to soup pan. Turn the heat to low and slowly mix in milk. Let cook for 5 more minutes on low heat. Salt and pepper to taste. Garnish with a few extra fried up sausage or bacon pieces.Serving Size: makes at least 8 serving, more if used as an appetizer soupNumber of Servings: 8Recipe submitted by SparkPeople user MIXEDGIRLIE.

The nutritional information for Autumn Harvest Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 140.0

• Total Fat: 6.4 g
• Cholesterol: 3.0 mg
• Sodium: 288.9 mg
• Total Carbs: 19.5 g
• Dietary Fiber: 3.0 g
• Protein: 2.6 g