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Roasted Winter
Vegetable Soup
If you like the sweet, smooth taste of winter root
vegetables, you'll savor this soup. Creamy without
any added dairy products, this is a wonderful
vegetarian soup, if you use olive oil instead of
butter and substitute vegetable broth for the
chicken broth. In addition, it's very high in
vitamins A and C.
1 medium (2 1/2 to 3 pounds) butternut squash
3 to 5 large parsnips (1 1/2 to 2 pounds)
3 to 4 large carrots (1 to 1 1/2 pounds)
3 medium onions (12 to 14 ounces)
3 tablespoons butter or olive oil
3 to 5 cloves garlic, peeled
6 cups water, vegetable broth, or chicken broth
salt and pepper to taste
Peel the squash, parsnips, carrots and onions, and
dice them into 1-inch cubes. Toss them with the
butter or oil, then spread them in one layer on a
lightly greased or parchment-lined baking sheet.
Roast the vegetables in a preheated 400°F oven for
30 minutes. After 30 minutes toss the vegetables
around a bit, and add the garlic. Roast for an
additional 30 minutes, turning the vegetables every
10 to 15 minutes; they need to brown and caramelize
on the edges, to bring out their flavor.
Once the vegetables are soft and caramelized on the
edges, remove them from the oven and let them cool
slightly (for ease of handling). Puree them in a
food processor or blender, or put through a ricer.
Add some of the water or broth while processing the
vegetables in order to make a smooth puree.
Place the puree in a large pot, and stir in the
remaining broth or water. Bring the soup to a
simmer, and season to taste with salt and pepper.
Serve the soup hot. Yield: 10 cups, about 6 to 7
servings.
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