A recipe: leftover winter vegetable soup

This soup was really good for a winter night in upstate New York, and it used up all the unwanted root vegetables I had from a dinner party a week or so ago. Next time I make it, I might change up the seasoning for a really tasty Indian-style soup with curry powder and fresh gingerroot. This recipe makes a ton of soup, so I’d either plan to freeze the leftovers or halve the recipe.

Oil

2 medium onions, chopped

1 sweet potato, peeled and chopped

Half of a butternut squash, peeled and chopped

2 turnips, peeled and chopped

2 large carrots, peeled and chopped

2 large parsnips, peeled and chopped

2 apples, peeled and chopped (I used Macintosh)

8 cups chicken broth (preferably low sodium)

2 cups water

2 T. maple syrup (Maine, of course)

Sprinkle of cayenne pepper

1 T. apple cider vinegar (or other vinegar)

Heat a couple tablespoons of oil over medium heat in a large dutch oven or pot. Add onions and cook until translucent and slightly browned. Add chopped sweet potato, butternut squash, turnips, carrots, parsnips, apples, and a sprinkle of salt, and sauté for 5 minutes or so. Add chicken broth and water, and bring up to a boil. Reduce heat and simmer for 30 minutes, or until vegetables are soft. Process (in batches!) in a blender until smooth. Add maple syrup, cayenne pepper, apple cider vinegar. Add salt and (lots of) pepper to taste. We had this with grilled cheese sandwiches… yum.