Roasted Fall Vegetable Soup

Print Friendly, PDF & Email

Perfect for the start of the Fall season, I am making this recipe in preparation for an upcoming surgery.  I couldn’t think of a better way to recover and nourish myself.  Roasting vegetables brings out an added sweetness. Be sure to have a sharp knife to cut the squash!

roastedveg

 

Roasted Fall Vegetable Soup

 

Makes about 3 quarts

 

Ingredients

3 pounds Kabocha Squash, cut into quarters, seeds removed (you can also use butternut squash cut into 1-inch cubes)
2 cups of carrots, cut into 1-inch cubes (about 3 large carrots)
1 cup parsnips, cut into 1-inch cubes (about 2 parsnips)
5 tablespoons olive oil, divided
1 teaspoon sea salt, divided
½ teaspoon powdered ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cardamom
1/8 teaspoon grated nutmeg
1 medium onion, diced
3 cloves garlic, minced
2 teaspoons fresh ginger, minced
8 cups vegetable stock, preferably homemade
1 tablespoon lemon juice, optional
1 teaspoon maple syrup, optional

Directions

  1. Preheat the oven to 400 degrees F.
  2. In a small bowl combine 3 tablespoons of the olive oil, 1/2 teaspoon of the salt with the ginger, cinnamon, cardamom and nutmeg and stir until well combined.
  3. Toss the carrots and parsnips with half the mixture until evenly coated. Drizzle the remaining spice mixture might be better descriptive over the squash and with a brush or your hand rub the mixture into each piece. Place the seasoned squash on each corner of the prepared baking sheet. Place the carrots and parsnips in the center of the pan in a single layer and roast for 40 minutes, until tender (if you are using butternut squash simply toss all the vegetables together with the olive oil mixture and spread on the baking sheet).
  4. While vegetables are roasting, heat remaining 2 tablespoons of oil in a medium skillet. Add onions plus the rest of the salt and sauté until golden and translucent, about 6 minutes. Add garlic, and fresh ginger; sauté until fragrant, about 30 seconds more. Remove from heat and set aside.
  5. When the squash has cooled to the touch, scoop the insides into the soup, along with all of the vegetables and the stock.  Simmer for a few minutes to blend flavors. In a blender add one-third of the soup mixture and blend until smooth, adding more liquid as needed. Transfer blended soup to a bowl, then back to the soup pot and reheat to a simmer.  Taste the soup and more salt, a dash of pepper, the lemon juice and maple syrup if you feel the soup needs a lift.

Adapted from Rebecca Katz

0 comments to " Roasted Fall Vegetable Soup "

Leave a Comment

Your email address will not be published. Required fields are marked *