I always hollow out a big pumpkin to use as a tureen when serving this colorful soup. 1/4 c. (1/2 stick) butter
2 med. onions, coarsely chopped
4 scallions, white & green parts,
thinly sliced
2 lg. garlic cloves, finely chopped
6 carrots, thinly sliced
1 1/2 c. celery, diced
3 qts. chicken broth
6 med. potatoes, peeled & quartered
4 parsnips, peeled & sliced
4 c. cubed pumpkin or butternut squash
4 white turnips, peeled & quartered
3 lg. tart apples, peeled & coarsely
chopped
2 bay leaves
1 tsp. dried basil
1/2 tsp. dried thyme
Salt & freshly ground black pepper
Melt the butter in a large heavy pot over medium heat. Add the onion, scallions, garlic, carrots, and celery and saute for 10 minutes. Add the chicken broth, vegetables, apple and bay leaves and bring the mixture to a boil. Lower the heat and simmer the soup for 20 minutes. Add the basil, thyme, and salt and pepper to taste and simmer for about 15 minutes longer, or until the vegetables are tender. Serve. (The soup can be made a day in advance and reheated over low heat before serving.) Serves 16. Carmel, NY
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