Saturday, February 27, 2010

SIMPLE ROASTED VEGGIE SOUP


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.

HOW TO...

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

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.


5 comments:

Urschel Family News said...

Jules, I love your blog. I got the address via FB from kammy (used to work with her at Oneill). I LOVE to cook and shoot my food also. not as pretty as yours by a long shot! but I've only been shooting my food for about a year, so hopefully it'll get better soon. you are an inspiration, in the food you cook and in the way you photograph it. I look forward to going farther into your blog (only have seen a few posts). thank you for doing this from one foodie to another! my blog is www.urschfamily.wordpress.com if you want to see some of my photos ( :

katerina said...

I always double the roasted veggies with roasts for just this reason! It is nice with a pinch of curry powder too.

Anonymous said...

This is just a fabbulous blog---I love reading it. Your photography is stunning! Wish I could see more pics of that little Ruby!!

Anonymous said...

GREAT BLOG. Love your creativity and enthusiasm. Just did a variation on this soup using carrots, with leeks, shallots and yellow onion. Used homemade chicken stock too. Can't wait to try your recipe! Jim

Jules and Ruby said...

hi Jim...your flavor combo sounds delicious. i love leeks in anything, but forget to use them. thanks for the reminder

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