Potlatch fall harvest soup –
Potlatch Fall Harvest Soup
This soup is a beautiful blend of autumn vegetables and spices that create a nourishing meal. The use of fresh ingredients makes it not only healthy but also incredibly flavorful.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups butternut squash, peeled and diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup sweet potato, peeled and diced
- 1 cup corn (fresh or frozen)
- 1 can (15 oz) diced tomatoes, undrained
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent.
- Pour in the vegetable broth and bring to a gentle boil.
- Add the butternut squash, carrots, celery, and sweet potato to the pot. Stir well and let it cook for about 15 minutes, or until the vegetables start to soften.
- Add the corn, diced tomatoes (with their juice), cumin, thyme, salt, and pepper. Mix everything together and allow it to simmer for an additional 10-15 minutes, until all the vegetables are tender.
- Adjust the seasoning to your liking, adding more salt, pepper, or spices if required.
- Once the soup is ready, ladle it into bowls and sprinkle fresh parsley or cilantro on top for a pop of color and flavor.
This Potlatch Fall Harvest Soup is not only easy to make but also perfect for using up seasonal produce. It’s a great way to gather around the table with family and friends, sharing stories and enjoying a warm bowl of comfort. So, grab your ingredients and give this recipe a try—it’s sure to become a seasonal favorite!
