Fall Roasted Vegetable Soup
With the cool weather this weekend, all I wanted was a bowl of soup. This soup is thick and chunky, but you could make it thinner with more broth or smoother if you toss it in the food processor. In fact, I made it at first using a potato masher, decided it was too chunky for me, went back and added an additional cup of broth and blended it in the food processor. Still yummy and wonderful, especially topped with some homemade crutons. This is my "happy fall ya'll" recipe. Some notes about cutting up butternut squash: try not to lose a finger. The last time I cooked one, Alex had to help me. I tackled this one solo, and it was my workout for the day (whew!). Cut it in half first: lay it on it's side, using your biggest sharpest knife stab it straight through the middle and slowly bring the knife down, creating a slice down the center. Keep working your way down until the blasted thing finally cuts in half. Success! Take a break. Wipe the sweat off your forehead. Have a glass of wine. Watch an episode of True Blood (when you came in, the air went out...). Now you can cut the thing into cubes. Butternut squash can be troublesome. But it's worth it, can't wait to go home and have another bowl.
Serves 4-6
Total cook time: ~ 90 minutes
Prep time: 20 to 30 minutes
1 small sweet potato, peeled and cubed
1 butternut squash cubed
2 carrots peeled and chopped
1/4 onion, diced
1 stalk of celery, diced
2 garlic cloves minced
Olive oil
1 Tbsp rosemary
2 tsp dried basil
2 cups vegetable or chicken broth
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Toss the sweet potatoes, squash, and carrots together with the herbs and olive oil. Bake for 45 to 55 minutes. Allow to cool for 5 to 10 minutes.
In a large saucepan, heat 2 to 3 tablespoons of olive oil over medium heat. Add the onions and celery, saute until translucent. Add the garlic, cook for a couple more minutes, then remove from heat. Add the roasted vegetables to the saucepan. Using a potato masher, mash the vegetables (At this point, I removed the skin from the butternut squash... it seemed easer than trying to peel it before cooking it.) Puree using a blender, food processor or immersion blender while adding the broth. Return the pot, heat over medium heat, serve.
Serves 4-6
Total cook time: ~ 90 minutes
Prep time: 20 to 30 minutes
1 small sweet potato, peeled and cubed
1 butternut squash cubed
2 carrots peeled and chopped
1/4 onion, diced
1 stalk of celery, diced
2 garlic cloves minced
Olive oil
1 Tbsp rosemary
2 tsp dried basil
2 cups vegetable or chicken broth
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Toss the sweet potatoes, squash, and carrots together with the herbs and olive oil. Bake for 45 to 55 minutes. Allow to cool for 5 to 10 minutes.
In a large saucepan, heat 2 to 3 tablespoons of olive oil over medium heat. Add the onions and celery, saute until translucent. Add the garlic, cook for a couple more minutes, then remove from heat. Add the roasted vegetables to the saucepan. Using a potato masher, mash the vegetables (At this point, I removed the skin from the butternut squash... it seemed easer than trying to peel it before cooking it.) Puree using a blender, food processor or immersion blender while adding the broth. Return the pot, heat over medium heat, serve.
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