Roasted Roots

comments: 63

SquashSPSoup1

Okay. Time to get back to Soup School here before I forget how I made the soup. This one was soup-er! If I do say so myself. If you think I blather on soupishly here, you should hear me at home. "Oh, nice. Oh, this is good. You guys [to Clover and Violet], this is good. [They appear nonplussed.] Guys, really! Really! Good!" And then Andy gets home. I hear front door open and shut: "Honey did you have the soup yet?" Him: "Dude I just walked in the door!" Me: "I know, but . . . "

[Knit knit knit. Detect kitchen-y noises. Wait for pending compliments on soup.]

"This is awesome!!!"

[Smile smile smile. Polish knuckles on nightgown.] "You know that's right!"

I need very little encouragement, in fact. Now that the kitchen is all cleeeeeeeean. And the winds are all hoooooowling. And the rain is all cooooooooooold. Roasted roots are an antidote for winter weather, don't you think? Here's how I did them.

SquashSPSoup2

Roasted Root Soup
(A modified version of Joy the Baker's Pumpkin and Butternut Squash Soup)

1 medium butternut squash, peeled and cut into 1" chunks
2 leeks, white and light green parts only, sliced into 1" rings (wash them well)
1 sweet potato, peeled and cut into 1" chunks
3 cloves of garlic, in skins
3 tablespoons olive oil
Salt and freshly ground pepper
2 teaspoons brown sugar
1/8 teaspoon nutmeg
4 cups chicken stock, warmed
1 tablespoon fresh sage (or 1/2 teaspoon dried)
1/4 cup cream or half-and-half

Preheat oven to 375 degres F. Spread squash, leeks, sweet potato, and garlic out on a half-sheet pan or large baking sheet and drizzle them with olive oil. Sprinkle with salt and pepper. Toss everything with your hands to make sure it is all coated with oil. Roast in the hot oven for about 20-25 minutes until squash is soft when poked with a fork. Remove from the oven and sprinkle with brown sugar and nutmeg. Let cool a bit. Squeeze the garlic cloves out of their skin onto the other vegetables (and discard garlic skins).

Scoop everything into a large Dutch oven or soup pot. Add 3 cups of chicken stock and puree vegetables with a hand blender. (You can transfer everything into a regular blender in batches, too, but a hand blender is perfect for this.) Once it's almost at the consistency you like (I like it thick), add the last cup of stock and sage. Simmer over low heat for 30 to 40 minutes. Add cream and salt and pepper to taste.

Serve with garlic bread — here's my super-quick method: Toast thick slices of bread in regular toaster until just barely golden. Slice one (peeled) clove of garlic lengthwise and rub cut side of garlic all over one side of the hot toast. Drizzle with a little olive oil or spread a bit of butter. Sprinkle with parmesan cheese and pop it all under the broiler for about a minute (watch it — it sizzles quickly). Serve hot!

Today I'm going to take time out of my busy Words with Friends–playing schedule to actually do some work. When the work involves wool I don't know if it can really be classified as work, but that's my story and I'm stickin. The camera and other knitting my two security blankets found their way home yesterday. They shipped everything without any padding in a box that had two big holes, one on each side, for handles; when I picked up the box there were circular knitting needles sticking right out of one of the holes. I'm sure there are stitch markers somewhere all over Highway 26.

63 comments

Yummm! I am so in love with roasted veggies, but I hadn't thought of roasted veggie soup. I can't wait to try it!

mmm... looks yummy. might have to make me some of that to warm me up from our cold pdx weather! thanks for the recipe! happy knitting... wish i was knitting this morning, too. ;-)

Kathy McDonald says: January 12, 2011 at 08:44 AM

This sounds fantastic! I'm off to the grocery store to pick up the ingredients. A perfect cold-weather dinner. . .YUM!

I'm love love loving roasted winter squash right now, too. I have a winter squash pasta recipe up on my blog today, in fact. It's not soup, but... :)

I am making this. Oh, yes! I AM making this.

When I think of all the things that I love about winter, roasted root vegetables and soup are both warm thoughts. Together? Yes, please.

Yum. I had a butternut squash roasting spree over the weekend - I asked for "a few" from my parents and they must have given me 14 of them. Good grief. I may turn orange.

I'm totally gonna try making this soup with my squash! And my new Le Creuset Genius Pan!

Soup, and a clean kitchen?
Heavenly.
Security blankets bouncing willy-nilly down the highway?... not so heavenly, but thank goodness they made it home, where they belong.

I am very sure the soup is completely delicious. It's a bit of a shame it looks like someone already ate and partially digested it.

nice box...idiots. i love that word when it REALLY applies. i will make the soup. butternut is my favorite and so is a creamy mushroom. thank you xo

Please come here and make me some soup... I'm fighting the flu and that really looks good. I agree with leanne too. Who ships stuff (especially a good camera!) in a box without any padding?!!

Andy calls you Dude? That's my favorite thing today.

Sorry about the stitch markers! I cannot believe these photos are coming from a camera phone! I know it's an iphone and all, but still...

Loving all the soup recipes. Keep 'em coming!

I do a very similar soup. It's a staple in my house. Sometimes I make an Indian inspired variation: I blend the roasted veg with a can of coconut milk, and add curry spices. I finish with a generous squeeze of lime juice and chopped cilantro. The sweet, hot, sour and salty mix together in a most divine way. I'm sure you would like it.

I forgot to say that I thin it out with some chicken stock, or else it would be way too thick to eat.

:)

That sounds great! I have loads of butternut from the in-laws and this sounds like the perfect thing to try. If I may ask a questions: how do you peel the squash? What utensils do you use? I have not had success and usually roast squash by cutting it in half and roasting cut-side down.

Susan, Tsawwassen BC Canada says: January 12, 2011 at 11:13 AM

Thanks!! I am making this tonight.

That looks SO good!

I have sweet pots and butternut in my fridge waiting for me to use them.... it looks like tonight may be their night!!!!!

Hi Alicia, yummy looking soup and thanks for the recipe. I have enjoyed your "Hip" photos.. sorry your things were separated from you and that they came back to you in an unceremonious way. Is the camera ok?

Will be working on your ornament again today at my sister's house, she's having a "girl's lunch" there with our other sister and my daughter and 2 granddaughters. Dessert with be Panna Cotta with raspberry coulis! :-)

Teresa in the gorge

Molly C, I just use a vegetable peeler (in the photo above). A flimsy peeler will break, but with that kind (above) I have no trouble. Hope that helps! :-)

Thanks! Sounds like I need a heavier duty peeler.

OMGosh! I've been reading your blog for a few months now (so I'm new here), but I have to tell you... This totally sounds like a converstion my husband and I would have! He always says "Dude" to me! SO funny! Keep the soup recipes coming!

Yummy, yummy in the tummy. I make a very similar soup and what I love to do is toast pepitas (sp?) in a dry skillet until they start to do their little "pop". They are so good sprinkled on top of the soup.

Words With Friends?!?!?!
i LOVE wwf! and am hooked!
let's play!
my player name is: dawnsilvio

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About Alicia Paulson

About

My name is Alicia Paulson
and I love to make things. I live with my husband and daughter in Portland, Oregon, and design sewing, embroidery, knitting, and crochet patterns. See more about me at aliciapaulson.com

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Since August of 2011 I've been using a Canon EOS 60D with an EF 18-200mm kit lens and an EF 100mm f/2.8 Macro lens.