Fruit and Vegetable Harvest Soup

1 med. orange winter squash

1 med. acorn squash

1 big sweet potato

EVOO w/ salt and pepper

Wash everything.  Cut the squash open and remove the seeds.  Place as shown on the cookie sheet and rub the cut and open surfaces with the well seasoned olive oil.  Cut the sweet potato into big chunks.  Get all cut, peeled surfaces covered with the salty, peppered oil as soon as possible - it will keep everything from oxidizing.  I peeled the sweet potato, since it was an older one with lots of surface marks, but normally I'd just scrub and not peel, for more fiber.  Roast these in a 400⁰ oven for 20 minutes before adding the softer fruits and vegetables on another sheet. . .

3-4 assorted apples

1 med. onion

2 big carrots

2-3 stalks celery

2-3 heads of garlic

1 Bartlett pair

2T Better Than Bouillon - vegetable 
1T pumpkin pie seasoning

4-6c fresh cold water

2T organic buckwheat honey
¾c chopped fresh, or freshly dried parsley

Scrub, cut and coat all of these with the seasoned EVOO.  Put in the oven with the hard vegetables and continue roasting both an additional 1 hour.  Turn the heat to 375⁰ for the last 30 minutes.  Shut oven off and let everything cool.  

Scoop the squash out of the shells, squeeze the garlic out of the skins into a 4-5 quart pot.  Chop up the other roasted fruit and vegetables and add to the mix and season.  Pour in 4c fresh cold water, cover and simmer 20-30 minutes.  Add more water if needed, and blend with your immersion blender.  Stir in the parsley, taste and add salt, pepper, soup base or more pumpkin pie spice if needed.  I debated on adding a can of coconut milk, which would be really good, but that's not a harvest ingredient, so I'll pass this time. . .

Happy Harvest Everyone 😊. . .Lin