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Rosted Vegetable Soup

Soup | March 31, 2014 | By


1 Butternut Squash
1 Leek
1 Onion, peeled, cut in half
5 Shallots, peeled
1 bulb Garlic, cut in half crosswise
2 Carrots, peeled, cut into 2 inch pieces
2 Stalks Celery, trimmed
1 Small bunch of Fresh Sage Leaves, stems removed
Olive Oil
Salt, Pepper

6 – 8 Cups of Vegetable stock


Preheat the oven to 350 F. or 180 C. Line a baking sheet with parchment paper. Cut the butternut squash in half lengthwise. Trim the root and the toughest part of the green end of the leek, cut it into quarters lengthwise from the root end toward the green, stopping before the end so that the layers are held together, rinse well under cool water, dry. Lightly coat the vegetables and sage leaves with olive oil. Spread the vegetables on the baking sheet.  Roast the vegetables in the oven, checking after about fifteen minutes, remove them as they become soft and turn golden brown on the edges and reserve them. When the butternut is quite soft, scoop out the flesh, cool it slightly, squeeze out the garlic to remove the peel, add with the rest of the vegetables to a food processor and puree until smooth. Place in a stockpot and add the vegetable stock. Simmer the soup for a few minutes, adding more stock if necessary to achieve desired consistency.



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Georgia Bitay