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Dinner · Home cooking · Weeknight
Autumn Soup
You can cook the veggies on the stove instead of baking them, just pay more attention to avoid burning. You can also use pumpkin instead of squash.
- 30 min hands-on
- 60 min total
- Serves 4
- about $4–7 a serving
- Chicken or turkey
- oven
- large pot
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 4
- 1 MediumSquash
- 3Potatoes
- 4Carrots
- 1 SmallOnion
- 1Chicken Bullion Cube
- 1 cupWater
- 2 cupsMilk
- Salt
- Pepper
Method one step at a time, with timers in the app
- Peel and chop squash, potatoes, carrots, and onion, add to oven-safe pot.
- Add bullion and enough water to avoid burning (1 cup), place pot in oven (350F) to bake until veggies are soft.
- If there is too much stock, don't be scared to pour some down the drain.
- Puree (I use electric beaters) while adding the milk.
- Add the salt and pepper, as desired.
Allergens, with the fine print read
- ⚠Contains dairy.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by joel-maxuel, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.