Autumn in Canada means a brilliant display of leaves turning red, orange or yellow, or all three. Farmers’ markets are also full of colour, with root vegetables, hearty greens and the fruits of fall.
Here’s a menu that brings all of this to your plate.
Executive sous chef Ron York from the Niagara Falls Marriot shares this delicious autumn soup for everyone to try making themselves!
AUTUMN ROASTED BUTTERNUT AND SWEET POTATO SOUP
- 1 lb sweet potato, peeled and cut into chunks
- 1 lb peeled and seeded butternut squash, cut into chunks
- 2 tbsp extra virgin olive oil
- 1 tbsp brown sugar
- 1 tsp kosher salt
- freshly ground black pepper
- 1 tbsp extra virgin olive oil
- 1 small onion, coarsely chopped
- 1 rib celery, coarsely chopped
- 1 carrot, coarsely chopped
- 1/3 cup each apple and orange juice
- 4 cups chicken or vegetable stock or water
- 1 cinnamom stick
- 1/2 orange, cut in half
- kosher salt and freshly ground pepper
- additional stock or water if necessary
- root vegetable chips (I like Terra Chips)
1. Combine sweet potato and squash with oil, brown sugar, salt and pepper. Spread on a parchment paper lined baking sheet. Roast 30 to 40 minutes until tender in a preheated 350F oven.
2. Heat remaining 1 tbsp oil in a large saucepan. Cook onions, celery and carrots until tender, on medium heat, 5 to 8 minutes. Do not brown.
3. Add apple juice, orange juice, stock or water, 1 tsp salt and 1/4 tsp pepper. Bring to a boil. Add cinnamon stick and orange pieces, cover and simmer gently 20 minutes. Add roasted vegetables. Cook 10 minutes longer.
4. Discard cinnamon stick and orange pieces. Puree soup with immersion blender, blender or food processor. Thin soup with additional liquid if necessary. Season to taste.
5. Garnish with root vegetable chips. Makes 8 servings
Chef Ron York's recipe was featured in Bonnie Stern's column in the National Post.