Despite our weather being almost summer-like there’s enough crispness in the air that I was inspired to make this delicious Roasted Squash Soup.
I served this soup in my pretty Anthropologie bowls, took a few shots, then posted on IG … and oh.my.goodness. they regrammed this photo @anthropologie …seriously.true.story.
All I can say is Big Magic.
An enormous thank you to @anthropologie for publishing my photo in their IG feed! I’m flabbergasted …
OK now … back to earth … “Squash Soup with Roasted Vegetables” that’s the short name … it’s really Roasted Squash, Golden Beet, Tomato, Onion, and Garlic Soup … in a cream sauce … slurp!
It was inspired by the huge bowl of squashes and pumpkins I have sitting on my table … and the overabundance of other root vegetables I have lurking in my refrigerator. I wish I’d added carrots … they would have blended in beautifully. Next time …
Truthfully, it didn’t start out as soup, it started out as a Winter Vegetable Stew, but there was just too much to eat, so I had to get creative.
So, here’s the how-to for this simple, hearty, and delicious soup!
Tip: I will now keep cooked quinoa on hand at all times, ready to throw into anything and everything because according to Quinoa 365:
- it’s a great source of protein
- it contains all eight essential amino acids
- is ideal for those with gluten intolerance
- it helps to build muscle, promote weight loss and stabilize blood sugar
- 1 large winter squash, cut into slices (peel after roasting)
- 2 - 3 small golden beets, washed, with ends removed (peel after roasting)
- 1 large onion, peeled and cut into quarters
- 2 - 3 cloves garlic, peeled and diced
- 3 Tbsp olive oil, or butter
- 3 Tbsp tomato paste
- 1 1/2 Tbsp balsamic vinegar
- Salt
- Pepper
- 1 container (about 3 cups) chicken stock
- 1 cup heavy cream
- 2 cups cooked quinoa (according to package directions)
- Preheat oven to 375 degrees
- Place all vegetables in a large roaster, mix well
- Add olive oil (or butter), tomato paste, balsamic vinegar, salt and pepper and mix again
- Roast for 45 minutes to 1 hour until vegetables are soft
- Remove from oven and let cool
- Peel squash and beets
- Process vegetables in batches in food processor until smooth, adding a splash of chicken stock with each batch
- Place each batch in a large pot on the stove as you go
- Add remaining chicken stock to the pot, heat until bubbling
- Reduce heat and cook for about 15 minutes
- Add cream and heat until warmed through, not boiling
- To serve, pour soup into bowls. Add about 1/4 cup quinoa to the middle of each bowl but don't stir. Alternatively, you could simply serve the quinoa on the side and let people add their own. You could also substitute lentils, or barley, or ... well anything!
Enjoy!
Oh, and this would go lovely with my Rosemary Thyme Shortbread
