Harvest Moon Soup Recipes

HARVEST MOON SOUP

Harvest Moon Soup image

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

Ingredients

1 1/4 cups cut and peeled butternut squash
1 medium onion, peeled and coarsely chopped
2 celery ribs, coarsely chopped
2 small red apples, peeled and cut
1 large parsnip, peeled and cut
5 cups chicken broth
4 ounces soft goat cheese chevre cheese
4 tablespoons olive oil
1 large sage leaves, chopped or 1/8 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cinnamon
3 tablespoons butter
1/3 cup real maple syrup

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

HARVEST SQUASH SOUP

Harvest Squash Soup image

This soup is perfect for a group after an autumn outing. The combination of squash, applesauce and spices gives it an appealing flavor.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 14

Ingredients

1-1/2 cups chopped onions
1 tablespoon vegetable oil
4 cups mashed cooked butternut squash
3 cups chicken broth
2 cups unsweetened applesauce
1-1/2 cups milk
1 bay leaf
1 tablespoon sugar
1 tablespoon lime juice
1 teaspoon curry powder
1/2 teaspoon salt, optional
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper

Steps:

In a Dutch oven, saute onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf before serving.

Nutrition Facts : Calories 113 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 60mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

HARVEST MOON SOUP

Harvest Moon Soup image

Dr. McDougalls' All You Can Eat Vegetarian Cookbook

Provided by Joanne Hendriksen

Categories Vegetable Soup

Time 30m

Number Of Ingredients 12

Ingredients

1 large chopped onion
1 large chopped orange bell pepper
3 1/2 c vegetable broth
2 c corn kernels, fresh
1 Tbsp soy sauce
3/4 tsp dill weed
1 1/2 c soy sauce, low sodium
1/2 tsp bottled minced garlic
3 Tbsp unbleached flour
2 medium diced zucchini
2 c chopped fresh tomatoes
3/4 tsp ground cumin

Steps:

1. Place 1/2 cup of the vegetable broth in a large soup pot.
2. Add onion, garlic, and bell pepper. Cook, stirring frequently, for 3-4 minutes.
3. Mix in the flour. Add remaining broth, zucchini, corn, tomatoes, and seasonings. Cover, bring to a boil, reduce heat, and simmer for 10 minutes. Stir in soy milk. Heat through and serve

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