Autumn Soup
Joel Maxuel
https://publicdomainrecipes.com/autumn-soup/
20 min
40 min
This recipe for Autumn Soup features roasted squash, potatoes, carrots, and onion pureed with milk, seasoned with salt and pepper, offering a comforting and flavorful dish.
4 servings
1 Medium Squash
3 Potatoes
4 Carrots
1 Small Onion
1 Chicken Bullion Cube
1 cup Water
2 cups Milk
Salt
Pepper
Peel and chop squash, potatoes, carrots, and onion, add to oven-safe pot.
Add bullion and enough water to avoid burning (1 cup), place pot in oven (350°F) to bake until veggies are soft.
If there is too much stock, don’t be scared to pour some down the drain.
Puree (I use electric beaters) while adding the milk.
Add the salt and pepper, as desired.