Soups light me up in several ways: they are the ultimate in comfort food, they warm you inside and out, and they are the perfect answer to all the small bits of veggies that are hanging around the kitchen and needing to be used.
The Autumn Harvest Soup Recipe made way for the next round of cooking for the upcoming 22 Days of Mindful Eating program (Check it out!!). Autumn is COLOR and I love eating the rainbow of fall veggies.
I used a chicken stock which I had on hand but you can used a vegetable stock and omit the turkey andouille sausage to make it 100% vegetarian/vegan. For those omitting the sausage, add some cayenne pepper to taste to boost the spicy flavor.
For those who want to revel in the addition of turkey andouille sausage with a just-right-bite, then grab a pack of Wellshire Farms Turkey Andouille Sausage from Whole Foods. I fell in love with how clean and flavorful the taste is. After discovering this sausage, I am looking forward to trying more.
Delicata Squash is my current raging passion – after the Chopped Kale Salad with Delicata Squash and Pomegranates, I have been dreaming of ways to use it. The flesh is creamy (not fibrous) and the peel is edible so it maintains the cool ridges. Bonus for a 3/4 cup serving of Delicata Squash: contains only 30 calories, 7 grams of carbs AND nearly 3/4 of your daily requirement of vitamin A. Tastes good and good for you? More Delicata Squash please! Mine came in a care package from Frieda’s produce, but you can check at your local market and if you don’t see it? Ask for it!
Garnet yams (also from Frieda’s), and colored carrots, chopped kale, and heirloom tomatoes round out the veggie additions. I am adding purple carrots to my purple food list and maybe it is my love of purple, but they taste just a wee bite better than orange. I chose to roast the veggies before adding them to the soup because I like the flavor layer that roasting adds and I think the veggies tend to be less mushy in the soup.
ALSO – did you know that Roasting Tomatoes helps increase Lycopene Absorption and Reduce Cancer and Heart Disease Risk (ChefMD)? In summer, I like tomatoes as they are but now … I am ready to roast those beauties!
Grab your soup pot, check your kitchen for all the spare veggies that would make great additions to your own Autumn Harvest Soup and let’s put that pot to simmer.
Sending you healthy comfort food vibes!
Ingredients (serves 4-6):
- 2 – 3 tablespoons olive oil
- 1 Delicata Squash, seeds removed and cut into half moons
- 1/2 pound mini heirloom tomatoes (or grape tomatoes) cut in half
- 3 medium carrots , peeled and roasted and then cut into rounds
- 1 large Garnet Yam/Sweet Potato, peeled and cut into 1 inch dice
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1/2 tsp white pepper
- 12 oz package of Wellshire All Natural Turkey Sausage (I used 3 of the 4 links) – slice into rounds and then half again
- 2 cups/ 2 generous handfuls of chopped kale
- Salt to taste
- 2 quarts chicken or vegetable broth (it makes more but I like extra broth)
- 6 sprigs of fresh thyme
- 2 cups lightly packed, coarsely chopped kale
Turn oven to 400F. Cut the delicata squash in half length-wise and scoop out seeds. Cut the squash into half moons and place on baking tray. Peel carrots and cut off the ends and place on baking tray. Peel and chop the yam and put on baking tray. These three fit nicely on one tray and I put the tomatoes on a separate tray. Use approximately 1-2 tablespoons of Olive Oil to toss and lightly coat the veggies. Roast for 15 minutes and then flip the squash, carrots and sweet potatoes. Check doneness on squash after another 10 minutes and remove if needed. Continue roasting carrots and sweet potatoes for an additional 10 minutes or until the level of roasted that you like.
Cut the tomatoes in half and use 1/2 – 1 tablespoon of Olive Oil to toss and spread on the baking sheet. Roast them for approximately 15 – 20 minutes at 400F – should not be too mushy.
After the veggies are done roasting, heat the 1 tablespoon of Olive Oil in a large soup pot over medium-high heat. Add the turkey sausage that you have cut and cook for approximately 2-3 minutes. Add more oil or a splash of broth if the pot is too hot or dry. Add the onions and garlic, white pepper and about 1 teaspoon of salt and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add the roasted tomatoes and cook for about 3-4 minutes. Stir to combine. Add the broth and thyme. Bring to a boil, then reduce the heat to low to medium and simmer for 10 more minutes. Add the squash, carrots, and yams. Taste and adjust the seasonings. The andouille flavor of the sausage infuses the broth and adds a low-level spiciness. Add the kale and cook until wilted, about 10 minutes more. Scoop and discard the thyme springs before serving. Check seasoning once more and serve. ENJOY!