Cellar Soup
Author: Coco Cooks
Recipe type: Soup
Prep time:
Cook time:
Total time:
- 1 Acorn Squash peeled ,seeded, and chopped
- 3 small apples peeled, cored, and chopped
- 3 small yellow onion chopped
- 1 sweet potato peeled and chopped
- 3 parsnips peeled and chopped
- 1 celery root peeled and sliced
- 6 leaves fresh sage
- 1 branch of rosemary
- Kosher Salt and Pepper to taste
- 2 teaspoons coriander
- 2 teaspoons Cumin
- 1 cinnamon stick
- 2 tablespoons Grape seed oil or olive oil
- 12 cups water
- 4 cups chicken stock
- Preheat oven to 400.
- In a large Dutch oven, toss all the prepped ingredients and spiced with the oil.
- Roast until caramelized for approximately 45 minutes or more. Check frequently and adjust heat if necessary.
- Remove from oven and set atop stove .
- Turn heat to high.
- Add the water. Bring to boil.
- Reduce heat to simmer.
- Remove cinnamon stick.Set aside.
- Take an immersion blender and pulse until smooth and pureed.
- Add cinnamon stick back to to soup.
- Add chicken stock.
- Simmer for another 40 minutes until flavors merge, and soup is a nice creamy consistency.
Recipe by COCO COOKS at https://www.coco-cooks.com/2012/11/cellar-soupthanksgiving-mishapsand-a-50-wal-mart-giveaway/
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