Root vegetables harvest at the end of summer/early fall and are colorful and highly nutritious. This simple to make soup is full of flavor from aromatic cinnamon, nutmeg and mint. Serve at the start of dinner or as a warming lunch with a slice of sourdough bread. .
2 TBS olive oil
1 lrg Spanish onion, finely chopped
2 shallots, finely chopped
S&P to taste
2 lbs carrots, peeled and cut into ½ “ pieces
2 parsnips, cut into 1/2:” pieces
1 small butternut squash, cut into ½ “ pieces
4 c. chicken or vegetable stock
Pinch of nutmeg and cinnamon
3 TBS chopped fresh mint
In a large stockpot, melt the oil, onion, shallots and S+P. Cover and cook over medium heat 15 minutes, stirring often till vegetables soften.
Add carrots, parsnips, squash, broth, water, nutmeg and cinnamon. Bring to a boil, cover and simmer for 40-50 minutes.
Remove 1 cup of the solid vegetables from the pot and puree them in a blender. Return to the pot and simmer for 10 more minutes.
Ladle soup into serving bowls – garnish with fresh mint and a squeeze of fresh lemon.