This tastes like fall to me. I started with butter, onions, celery and garlic and let that cook until the onions were mostly soft.
Then I added some potatoes. I only had the baby potatoes, but you could use any kind. I let it cook a bit longer, maybe 5 minutes.
Then I added in about 9 diced carrots.
Finally, I added 3 really ripe pears (didn't even peel them). Apples would also work here.
If I had thyme, I would have added that, but instead I used a bay leaf and parsley. I put in enough vegetable stock (you coud use other stock or water) to cover the veggies and then left it to simmer for at least 20 minutes.
Once all of the vegetables were tender, I pureed with an immersion blender (you could use a blender also), and then added 1 cup of milk and 1/3 cup cream and then heated through.
I served the soup with grated Parmesan cheese and pumpkin seed oil drizzled on top. Seriously delicious.
This is where I'm partying:
These Chicks Cooked (This Chick Cooks), Super Sweet Thursday Par-tay (Fabulously Flawed), Wow Us Wednesday (Savvy Southern Style)