Potlatch Fall Harvest Soup

This Potlatch Fall Harvest Soup is a warm and comforting dish that is perfect for the cooler months. Made with an abundance of fall vegetables and fragrant spices, this soup is not only delicious but also packed with nutrients. It is a satisfying meal on its own or can be served as a hearty appetizer. The flavors of the seasonal vegetables simmered in a flavorful broth create a soup that is both hearty and healthy. Try this recipe and enjoy the taste of autumn in a bowl.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 sweet potato, peeled and diced
• 1 butternut squash, peeled and diced
• 1 cup diced tomatoes
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic. Saute for about 5 minutes until the onion becomes translucent and fragrant.
3. Add the sliced carrots, chopped celery, diced sweet potato, and diced butternut squash to the pot. Cook for another 5 minutes, stirring occasionally.
4. Pour in the diced tomatoes, vegetable broth, and water. Stir well.
5. Add the dried thyme, dried rosemary, paprika, salt, and pepper. Stir to combine all the ingredients.
6. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, or until the vegetables are tender.
7. Once the soup is ready, remove it from the heat and let it cool slightly.
8. Using an immersion blender or a regular blender, puree the soup until smooth. Be careful when blending hot liquids.
9. Return the blended soup to the pot and reheat over low heat, if necessary.
10. Taste the soup and adjust the seasoning if needed.
11. Serve the Potlatch Fall Harvest Soup hot. Garnish with a sprig of fresh thyme or a dollop of sour cream, if desired.

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