Jess
Silver Post Medal for All Time! 267 Posts This soup was a big hit with the family and was a great way to use up older veggies. The carrots and squash give it a lovely golden color and a rich flavor.
Total Time: 1 hour
Yield: 8
Ingredients:
- 1 small onion, chopped
- 3 carrots, cut in chunks
- 6 Yukon gold potatoes, cut into chunks
- 1 delicata squash, peeled and cut in chunks
- 1 qt vegetable broth or base
- 1 Tbsp olive oil
- 2-3 garlic cloves, crushed or minced
- 1 Tbsp Italian seasoning
- salt and pepper to taste
Steps:
- Heat oil in a heavy bottomed stockpot or pan.
- Cook onions until softened and just starting to brown.
- Add carrots, squash, potatoes, vegetable broth, and spices, adding water so everything moves freely.
- Bring to a boil, then turn heat to low.
- Simmer until vegetables are soft, 20-30 minutes.
- Use an immersion blender to give the soup a creamy texture. If it is too thick, add more water, broth, or even milk to thin it out.
You could substitute or add any root vegetables to this soup. Sweet potatoes, parsnips, or any kind of squash would work great. Just make sure you have as much potato as you have other ingredients to better disguise the flavor.
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
