Roasted Butternut Squash Soup
Ingredients:
1 butternut squash (2-3 pounds), seeded, peeled and cubed into 1-inch pieces
3-4 whole carrots, peeled and cubed into 1-inch pieces (about 2 cups)
2 medium yukon gold potatoes, peeled and cubed into 1-inch pieces (about 2 cups)
4 tablespoons olive oil, divided
1 medium white onion, finely diced
3 celery stalks, peeled and diced
5-6 cloves garlic, finely minced
1-2 teaspoons freshly grated ginger
4 cups reduced sodium vegetable broth
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1 bay leaf
Salt and fresly ground pepper to taste
3-4 whole carrots, peeled and cubed into 1-inch pieces (about 2 cups)
2 medium yukon gold potatoes, peeled and cubed into 1-inch pieces (about 2 cups)
4 tablespoons olive oil, divided
1 medium white onion, finely diced
3 celery stalks, peeled and diced
5-6 cloves garlic, finely minced
1-2 teaspoons freshly grated ginger
4 cups reduced sodium vegetable broth
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1 bay leaf
Salt and fresly ground pepper to taste
Directions:
Preheat oven to 400°F.
Spread squash, potatoes and carrots in a single layer on a parchment lined sheet pan. Drizzle with 2 Tablespoons olive oil, sprinkle with salt and pepper. Stir to coat all the pieces evenly.
Roast until fork tender, 45-60 minutes.
Remove from oven and set aside to cool.
In a large dutch oven or soup pot, cook the onion and celery over medium heat in the remaining olive oil until the onion is transluscent and the celery is soft.
Add the garlic, ginger, and other spices. Cook another 30 seconds or until the seasonings start to release their aroma.
Add the potatoes, carrots and squash to the pan. Pour in the vegetable stock and bring it to a boil.
Turn down the heat and simmer for 15-20 minutes. Use an immersion blender, or blend small batches at a time in a blender or food processor until smooth. Don't forget to remove the bay leaf before blending!
Spread squash, potatoes and carrots in a single layer on a parchment lined sheet pan. Drizzle with 2 Tablespoons olive oil, sprinkle with salt and pepper. Stir to coat all the pieces evenly.
Roast until fork tender, 45-60 minutes.
Remove from oven and set aside to cool.
In a large dutch oven or soup pot, cook the onion and celery over medium heat in the remaining olive oil until the onion is transluscent and the celery is soft.
Add the garlic, ginger, and other spices. Cook another 30 seconds or until the seasonings start to release their aroma.
Add the potatoes, carrots and squash to the pan. Pour in the vegetable stock and bring it to a boil.
Turn down the heat and simmer for 15-20 minutes. Use an immersion blender, or blend small batches at a time in a blender or food processor until smooth. Don't forget to remove the bay leaf before blending!
Notes:
A tablespoon or so of maple syrup will help you balance the flavors if your squash is too bitter. Add more or less seasoning as you choose. Probably more. This is really just a rough outline. Make it your own.
Be careful blending the hot soup! If you are using a blender or food processor, leave a vent for the heat to escape. I put a kitchen towel over the vent hole of my food processor, just in case. An explosion of molten soup all over you and your kitchen is not a fun experience.
If you like your soup a little chunkier then don't blend it all the way. Or blend half of it to a chunkier texture. It's your soup for crying out loud. Make yourself happy.
Store airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Store or freeze in individually portioned containers for faster reheating or thawing.
If you want a creamier texture (and a lot more calories), add a cup of coconut milk or even cream. Greek yogurt works too.
Serve with homemade croutons, toasted pepitas, crispy bacon bits, or other toppings of your choice. I'm not your mother.
This was all vegan until I mentioned the cream and bacon bits. Don't get in a tizzy.
Be careful blending the hot soup! If you are using a blender or food processor, leave a vent for the heat to escape. I put a kitchen towel over the vent hole of my food processor, just in case. An explosion of molten soup all over you and your kitchen is not a fun experience.
If you like your soup a little chunkier then don't blend it all the way. Or blend half of it to a chunkier texture. It's your soup for crying out loud. Make yourself happy.
Store airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Store or freeze in individually portioned containers for faster reheating or thawing.
If you want a creamier texture (and a lot more calories), add a cup of coconut milk or even cream. Greek yogurt works too.
Serve with homemade croutons, toasted pepitas, crispy bacon bits, or other toppings of your choice. I'm not your mother.
This was all vegan until I mentioned the cream and bacon bits. Don't get in a tizzy.