ROASTED VEGGIE SOUP...i know we've seen a bucket-full already this winter, but i don't think it can be said enough how easy and rewarding this little "bowl of gold" can be. the color, texture and flavor are well worth the few simple tasks it requires for this wonderful, smooth, savory pureed soup.
there are so many ways to prepare this soup and all of them are good. for instance some say cut the squash in half and roast it cut side down on a cookie sheet. some say boil the squash cubes in broth. some say butternut only. some say this and some say that. i can only tell ya what I SAY...
i say..use peeled and cubed squash because it gives a more roasty per square inch flavor.
for this batch i chose the ever popular butternut squash. the week before i used banana squash which was very similar to pumpkin. during pumpkin season i went wild with those cute little pumpkins. i kept buying them for decoration, but they would end up in a soup before the week was up. there's nothing like that pure, rich, deep orangy pumpkin meat.
choose your squash. something like a med. size butternut.
peel and cube
2 small onions quartered (leave root end on so they don't fall apart)
5-10 cloves garlic (i like alot) peeled before or after roasting...just watch it. you might have to remove cloves before the squash is done
spread everything on a large cookie sheet
drizzle with olive oil
season with salt pepper and garlic salt
toss around on the sheet so everything is coated
roast in a 375 degree oven. approx 45-50 minutes
check every 10-15 minutes and stir
done when fork tender
now..put all your yummy roasted veg. into a deep stock pot and cover with approx. 6 cups of stock. i prefer homemade chicken broth. boxed or canned will be just fine. vegetable or beef is good too. what ever you have on hand.
cover veggies by an inch or two. remember you can always thin out your finished product by adding more stock, but you can't take it out.
add 1-2 tsp dried oregano
add 1-2 tsp dried oregano
1 bay leaf
bring to boil and immediatly turn to a simmer for 15-20 minutes
get out your immersion blender or GO BUY ONE...
a stick blender makes life so much easier in the creamy soup world. of course you can use your stand blender or food processer, but it's such a mess and if you've never pureed hot soup before. it can be quite dangerous. just go get a stick (immersion) blender. you'll love it and use it all the time.
remove bay leaf and blend untill smooth and creamy.
check seasoning and add what's needed.
at this point you can thin it to your preferred consistancy with some more stock . my mother likes to add milk or cream, but i like the pure veggie taste. when left a bit thick this makes a great pasta sauce or is just fabulous under roasted chicken or fish as a nice color addition to the plate.
so...starter, main course...soup or side dish?...i like to keep something like this in the fridge as a staple for those cold rainy days or those "WHAT WILL WE HAVE FOR DINNER?!" nights. this will always add some color and make any quick meal feel homemade and slaved over.