Rustic Harvest Soup

Hey, LogHeads! Happy Saturday! We hope you're enjoying this beautiful fall day by gathering with those nearest and dearest, which is why we thought we'd share this recipe for a hearty and rustic soup that celebrates the best of the fall harvest. It's so delicious you might need a bigger table to accommodate the crowd it will draw, and if that's the case, we're happy to help! Click here to see our collection of beautifully crafted log tables.

Rocky Top 12 Foot Reclaimed Table

Harvest Soup
Ingredients:

1 Lb. chicken breasts, cooked and shredded
1 Butternut squash, peeled and cubed
3 Potatoes, peeled and cubed
1 Pear, peeled and cubed
2-3 Red and green peppers
1 Cup diced onion
2 Cloves garlic
1/4 Cup Kentucky Colonel Flour
3-4 Cups chicken broth
Day-old corn bread, if desired

Cover the bottom of a large stock pot or dutch oven with a thin layer of olive oil and saute the peppers and onion until tender over medium heat.
Once the pepper and onion blend is tender, add the Kentucky Colonel Flour. If that is unavailable in your market, add a generous serving of pepper to 1/4 cup of flour to create your own mix. Be sure to stir constantly so the peppers and onions get coated in the flour. It’s a good idea to keep your broth close at this point so you can pour it in before the flour gets too clumpy. This will create a nice rue that will thicken the soup up later.
Add the cubed squash, potatoes and pear to the broth mixture and let everything come to a rolling boil. Allow the soup to simmer for 30 to 40 minutes or until the squash and potatoes are tender. Serve topped with cornbread, if desired.

Recipe originally posted at www.alovelyplacetoland.com