I made this with the idea that a two year old would find it a much more exciting introduction to soup-making than just throwing a whole lot of vegetables into a pot, covering and waiting. This way we could get our hands into the bowl, feel the vegetables, toss them around, really connect with what we were preparing.
I chopped and measured, she tossed. And tossed. And tossed. And spread out the vegetables.
ROASTED BUTTERNUT SQUASH SOUP
Roasting the vegetables first will insure a hearty soup, layered with rich flavor.
20 oz, (6-8 cups) cubed Butternut Squash
8 Garlic cloves
1 large Red Pepper, cubed
1 medium-large Sweet Onion, sliced, cutting end-to-end
3 medium Carrots, cut into 1-2″ pieces
1 tsp Kosher Salt
1 tsp Black Pepper
½ tsp Ground Turmeric
2-3 tbsp Olive Oil
Heat oven to 425 degrees.
In a large bowl, mix all the above ingredients until they’re evenly seasoned – or until your assistant will finally stop tossing.
Spread onto a foil-lined baking sheet and roast 35-40 minutes, stirring half way through. Cook until the edges start to brown.
Transfer the roasted vegetables to a large pot.
4 cups Vegetable Broth (preferably lo-sodium)
2-3 cups Water
½ tsp ground Cumin
1 tbsp White Wine Vinegar
1 Lemon, juiced
¼ tsp Kosher Salt
½ tsp Black Pepper
Bring to a boil. Reduce heat and cook for 20 minutes.
Add 3-4 cups fresh Spinach.
Cook 3-4 minutes.
Purée using an Immersion Blender (or standing blender or food Processor).
Taste. Adjust seasonings.