Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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fall harvest soup

fall harvest soup | photo by: James Padilla

This recipe was adapted from a recipe from The Barefoot Contessa. You can easily substitute with any mix of these vegetables you like, depending on what you have on hand. This soup freezes really well so I like to make the whole batch for an easy meal later on. Add extra stock to soup when reheating if necessary, until desired consistency is reached.

1/2 small butternut squash, seeds removed, peeled and diced
1/2 medium carrot, peeled and diced
1 medium sweet potato, peeled and diced
1 medium potato, peeled and diced
1 small parsnip, peeled and diced
2 tablespoons extra virgin olive oil, plus 1 tablespoon for drizzling
Salt, to taste
Freshly ground black pepper
3 -3 1/2 cups vegetable stock
Whole wheat ciabatta

1. Preheat oven to 425°F.
2. Place vegetables on baking sheet and toss with 2 tablespoons olive oil and season with salt and pepper. Bake for 35-45 minutes, until vegetables are soft and lightly golden brown.
3. Transfer vegetables to a blender (leave oven on) along with 1 cup stock and purée until a smooth consistency is reached (add more stock if necessary). Place in a saucepan and heat over medium heat for 10-12 minutes or until warmed through, adding stock as needed.
4. While soup is heating, cut one 1/2-inch thick slice of bread into croutons. Place on a baking sheet and broil until golden brown, turning once.
5. Serve soup in bowl, top with croutons and drizzle with remaining olive oil. Serve warm.

Serves 2-3.

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