When I'm asked what gifts mothers love, I always say food. I think soup is the best lunch and this one freezes well and tastes amazing.
Ingredients fresh from the farmers market or store that are in season make this a Fall favourite at my house.
This recipe is easy and flexible, making it a soup you can adapt to your own preferences.
You can choose your base with either a home made stock of a store bought, and do chicken, turkey, or vegetable stock to your taste.
You can add milk or cream at the end if you like a cream soup, but it's also not necessary if you prefer a vegan soup. Adding the cream gives a little calcium and fat, great for new mothers.
Want to make extra to freeze? This is an easy recipe to double or triple!
1 or 2 carrots, finely sliced
half an onion, finely sliced or chopped
1 celery stalk, finely sliced
2 tablespoons of oil or butter
1 medium butternut squash, peeled and chopped into one inch pieces
1 large sweet potato, peeled and cut in one inch pieces
1 large Apple, any kind, peeled and cut into quarters
4 cups of the stock of your choice
salt and pepper to taste
optional spices - you can add a 1/2 teaspoon or curry powder; or 1/4 teaspoon of cumin; or 1/4 teaspoon of cinnamon depending on what you like or to make one batch into different flavours.
1. Peel and chop your veggies and apple
2. In a large pot heat oil. Stir in onion, carrot and celery and cook until onions are translucent.
3. Add in all other ingredients and bring to a boil. Cook until everything is soft.
4. Use a blender, food processor or hand immersion blender to desired consistency. You can also add 3/4 cup milk or cream, if desired.
Serve hot with crusty bread. Freeze in containers for lunch later.