Butternut and Roasted Vegetables Soup

Butternut and Roasted Vegetables Soup
 
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by MsPablo

 
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Ingredients

Ingredients
Method
 
Ingredients

1 Butternut Squash
1 Leek
1 Onion, peeled, cut in half
5 Shallots, peeled
1 bulb Garlic, cut in half crosswise
2 Carrots, peeled, cut into 2 inch pieces
2 Stalks Celery, trimmed
1 Small bunch of Fresh Sage Leaves, stems removed
Olive Oil
Salt, Pepper
Cinnamon
Honey
6 - 8 Cups of Chicken Stock
Parmesan Cheese

Preheat the oven to 350 F. or 180 C. Line a baking sheet with parchment paper. Cut the butternut squash in half legnthwise. Scoop out the seeds, reserve them. Trim the root and the toughest part of the green end of the leek, cut it into quarters lengthwise from the root end toward the green, stopping before the end so that the layers are held together, rinse well under cool water, dry. Lightly coat the vegetables and sage leaves with olive oil. Spread the vegetables on the baking sheet. Sprinkle all of the vegetables lightly with salt, pepper and whole sage leaves. Sprinkle the butternut lightly with cinnamon and drizzle it with a few drops of honey. Roast the vegetables in the oven, checking after about fifteen minutes, remove them as they become soft and turn golden brown on the edges and reserve them. When the butternut is quite soft, scoop out the flesh, cool it slightly, squeeze out the garlic to remove the peel, add with the rest of the vegetables to a food processor and puree until smooth. Place in a stockpot and add the stock. Simmer the soup for a few minutes, adding more chicken stock if necessary to achieve desired consistency. Lightly toast the butternut seeds in the oven. To serve the soup, sprinkle with toasted seeds and shaved parmesan.

Butternut and Roasted Vegetables Soup

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This recipe was uploaded by MsPablo

 
 
This version of butternut soup is simple and inexpensive to make. Use homemade chicken stock or a quality brand of free-range, organic low-sodium chicken stock.

Method


Ingredients

1 Butternut Squash
1 Leek
1 Onion, peeled, cut in half
5 Shallots, peeled
1 bulb Garlic, cut in half crosswise
2 Carrots, peeled, cut into 2 inch pieces
2 Stalks Celery, trimmed
1 Small bunch of Fresh Sage Leaves, stems removed
Olive Oil
Salt, Pepper
Cinnamon
Honey
6 - 8 Cups of Chicken Stock
Parmesan Cheese

Preheat the oven to 350 F. or 180 C. Line a baking sheet with parchment paper. Cut the butternut squash in half legnthwise. Scoop out the seeds, reserve them. Trim the root and the toughest part of the green end of the leek, cut it into quarters lengthwise from the root end toward the green, stopping before the end so that the layers are held together, rinse well under cool water, dry. Lightly coat the vegetables and sage leaves with olive oil. Spread the vegetables on the baking sheet. Sprinkle all of the vegetables lightly with salt, pepper and whole sage leaves. Sprinkle the butternut lightly with cinnamon and drizzle it with a few drops of honey. Roast the vegetables in the oven, checking after about fifteen minutes, remove them as they become soft and turn golden brown on the edges and reserve them. When the butternut is quite soft, scoop out the flesh, cool it slightly, squeeze out the garlic to remove the peel, add with the rest of the vegetables to a food processor and puree until smooth. Place in a stockpot and add the stock. Simmer the soup for a few minutes, adding more chicken stock if necessary to achieve desired consistency. Lightly toast the butternut seeds in the oven. To serve the soup, sprinkle with toasted seeds and shaved parmesan.
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