AUTUMN HARVEST SOUP and A EASY LITTLE CENTERPIECE

 Y'all.....is this not THE most beautiful dutch oven!!!

I am totally in love......love I tell you!

So, I had to make the perfect soup for fall in this new cookware......

I don't measure.....

judge according to the number of people you are serving.....

for the broth, I used half chicken and half vegetable....

about 4 cups of each....

Select all your veggies....and chop into bite size pieces....

Onion, Celery, Carrots, Leek, Butternut Squash, Sweet Potato,

Zucchini, and one Gala Apple.

Place on a baking sheet, drizzle with Olive Oil, Salt and Pepper.

Add a few sprigs of fresh Rosemary.

Roast in the oven at 425 degrees for 40 minutes.

Once the veggies have completed roasting,
remove from the oven.
Make a broth with chicken stock and vegetable stock...
season with Rosemary, Thyme, Sage, Nutmeg, Salt and Pepper.
Add the veggies to the stock and simmer for one hour.
We prefer a chunky soup, but you can mash up some of the veggies
to blend into the broth for a thicker consistency.
Pour a little heavy cream on top of the soup when serving.
Absolutely divine.....

SERVE WITH A LOVELY AND TOASTY OAT BREAD

Here's a quick and easy little centerpiece idea.....

I used a little round wooden tray as the base....
then used these beautiful and sweet little gourds from 
the Target dollar isle a few years ago to add a bit of color....

I added a few Autumn springs to this little amber
glass bean pot and voila'.....we just made our table
festive for soup night......