March 2, 2009
Better Bites: Roasted Vegetable Soup
Soup is a very easy way to pack a vegetable punch, all while being relatively healthy, yet at the same time hearty. You can make a really great soup with fabulous flavor by simply roasting some vegetables in the oven and then making your soup from there. This method is extremely easy, yet the taste is amazing. What's more perfect for dinner (or even lunch!) on a cold winter day?
What You'll Need:
1 butternut squash, cut in half and seeded
1 large sweet potato, cut in half
2 large carrots, cut into chunks
1 red onion, cut into wedges
3-6 cloves of garlic, peeled
Extra virgin olive oil
Celtic or coarse sea salt
Freshly ground black pepper
2 cups of vegetable broth
Preheat oven to 400 F.
On a large baking sheet lined with parchment paper or a silicone baking sheet place prepared vegetables and garlic. Drizzle with olive oil and then sprinkle generously with sea salt and freshly ground black pepper.
Place pan in the oven and bake for 30-45 minutes until vegetables are tender. (Note: The garlic will only take 20-25 minutes so go ahead and remove it then. You don't want to let it go the whole time or it will burn.) Once the vegetables are done remove from the oven and let cool to room temperature.
Once the vegetables are cooled it's time to start "mashing" them up. You can do this one of three ways: 1) In the food processor (which I highly recommend...It's the easiest!), 2) With a potato masher or 3) With a food mill. I went the food mill route since I still haven't replaced my food processor.
First start with the carrots, onion and garlic, since you don't have to do anything but put them in and go. Once they are mashed then cut the sweet potato into chunks and do it next. (Note: No need to remove the skin...Mash it all!) Lastly scoop the butternut squash pulp out of the skin process it last.
Once you have all the vegetables "mashed" place the mashed mixture into a pot and stir in vegetable broth. Simmer for about 15 minutes and serve.
Notes: This soup is really fabulous with just the vegetable flavors and salt and pepper, but sometimes I do add thyme or dill. The soup is also vegan in and of itself. You can top it however you like, or you can eat it plain. I like a dollop of sour cream on top, which may or may not be vegan depending on the brand.
Posted by Dianne at March 2, 2009 8:49 AM
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Wow, those roasted veggies look amazing!! I wish I had them all on hand so I could run and make this soup immediately.
Posted by: Tracey at March 2, 2009 10:40 AM
It was really good. The left overs are even better!
Posted by: Dianne at March 2, 2009 1:05 PM