DSC05530

Roasted Butternut Squash Soup

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.

DSC05346

DSC05347Then found a drawer with unusual looking kitchen gadgets and wasn’t interested in having any further relationship with the vegetables, now out of sight in the oven.

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.

Add:

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.

DSC05431

Leave a Reply

Your email address will not be published.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