This roasted vegetable soup started out as a way to clean up some odds and sods of vegetables I had in the kitchen… but after my mother proclaimed this to be one of her favourite soups ever, I figured I’d better write the recipe so that I can recreate it for her again.
Ingredients
- 5 tablespoons olive oil (plus more for roasted vegetables)
- 2 pound butternut squash (halved lengthwise, seeds removed)
- 3 carrots (cut into 2 inch pieces)
- 1 medium red onion (quartered)
- 1 stalk of celery, roughly chopped
- 2 tablespoons yellow onion, diced
- 3 medium yellow potatoes (cut into 1 inch pieces)
- 1 small sweet potato (cut into 1 inch pieces)
- 3 leeks (large white and tender green parts, thinly sliced, raised well & dried)
- 7 sprigs fresh thyme
- 8 cups stock (vegetable or chicken – no salt added)
- 1/2 teaspoons salt (plus more for roasted vegetables)
- 1/2 teaspoon freshly ground pepper (plus more for roasted vegetables)
- 1/2 teaspoon ground cinnamon
For serving
- blue cheese, crumbled
- pumpkin seeds, toasted
- croutons
Preparation
Position oven rack in middle position of oven. Preheat the oven to 400°.
Lightly brush the cut side of the squash with olive oil, season with salt and pepper. Place the squash, cut side down, on a baking sheet lined with parchment paper. Add the carrots, red onion, sweet potato, and thyme drizzle with olive oil and season with salt & pepper. Roast for 20 minutes, mixing carrots, onions and sweet potato and thyme halfway through. Remove carrots onions and sweet potato, discard woody thyme sprigs then return squash to the oven and roast for 20 minutes more until tender. Let cool slightly. Using a spoon, scoop the squash from the skin.
Meanwhile, in a large heavy saucepan warm the olive oil over low heat. Add the yellow onion, celery, leeks and cook, stirring occasionally, until soft and lightly browned, about 15 minutes. Add the carrots, red onion, sweet and yellow potatoes, salt, pepper and cinnamon to the pot, then pour in the stock. Simmer over moderate heat for 20 minutes. Add the squash and cook for 10 minutes more until potatoes are tender.
Use an immersion blender and purée until very smooth. Alternatively, use a blender or food processor to puree the soup in batches until smooth. Pour the soup back into the pan, taste, and season with salt and pepper if required.
To serve, ladle the soup into bowls and garnish with sprinkle of blue cheese, toasted pumpkin seeds, croutons and a drizzle of quality olive oil. (Or try sour cream, chives & bacon)
This Roasted Vegetable Soup was made and served in my Hestan ProBond Forged Stainless Steel 4-quart Saucepan
Proud Hestan Culinary Ambassador. Opinions in this post are always my own.
