Thursday, October 22, 2009

Roasted Vegetable Soup

Food stylist I am not, but this was some GOOD soup! I can only give you guidelines, because this was created from what happened to be in my crisper drawer, but give it a go- I promise you won't be disappointed (and I think it will freeze well, too.)

Roasted Vegetable Soup

Hard winter vegetables (sweet potatoes, potatoes, beets, onions, carrots, squash)
Olive Oil
Salt and Pepper
Chicken stock or broth

So. Take all your winter vegetables- I used:
two sweet potatoes
two russet potatoes
six beets
one large onion
five carrots
one acorn squash

Scrub them well, and chop everything but the squash into large cubes- mine were about 1 1/2 inches. Throw all the veggies onto rimmed cooking sheets ("jelly roll pans") and drizzle with olive oil, then sprinkle with salt and pepper. (My vegetables filled 2 pans.) Make sure they're not crowded, and everything is in a single layer- you want these to roast, not steam. Oh, and skin-sides down, please.

Roast at 400 degrees, giving the pan a good shake or stir every so often. You want the vegetables slightly caramelized at the edges, and knife-tender.

Meanwhile, cook your acorn squash. If you have a big oven, go ahead and poke the squash all over and throw it in there. I microwaved mine for about 20 minutes.

When everything is cooked and soft, throw it in a big pot. Cut the squash in half and discard the seeds, and scoop all the flesh into the pot. Add enough chicken stock to almost cover the vegetables and bring to a simmer. Puree (I used an immersion blender) and thin with more broth if needed.

Serve with cheese and croutons. (Mozzarella is nice. So is cheddar.)
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1 comment:

  1. I made something really similar to this, using just leftover roasted butternut squash and chicken stock. Mmmmmm.