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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Soup in the e-mail i got from a friend! Ingredients:
3 tbs olive oil |
1 cup coarsely chopped onion |
1 cup peeled, cored and coarsely chopped granny smith apple |
1 cup peeled and coarsely chopped turnip |
1 cup peeled and chopped butternut squash (seeds discarded) |
1 cup coarsely chopped carrot |
1 cup peeled, chopped sweet potato |
5 cups vegetable (or chicken) stock |
1/4 cup maple syrup |
cayenne pepper to taste |
1 small whole-grain baguette |
3 ounces goat cheese |
1/4 cup chopped fresh chives |
Directions:
1. 1. For soup: Heat oil in a large saucepan on medium-high heat. Add onion and sauté until translucent. Add apple, turnip, squash, carrot, and sweet potato; season with salt, then sauté 5 minutes. Add stock, bring to a boil and simmer, stirring occasionally, about 30 minutes or until vegetables are tender. Add syrup, then cayenne pepper to taste. Cool slightly.
2. 2. When cooled, puree with a handheld mixer, food processor or blender.
3. 3. For toast toppers, cut 6 slices bread and toast them. Spread 1/2-ounce of goat cheese on top of each; sprinkle with chives.
4. 4. Pour soup into 6 large bowls; float toast on top.
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