Roasted Squash Soup
Ingredients
  • 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)
Instructions
  1. Preheat oven to 375 degrees
  2. Place all vegetables in a large roaster, mix well
  3. Add olive oil (or butter), tomato paste, balsamic vinegar, salt and pepper and mix again
  4. Roast for 45 minutes to 1 hour until vegetables are soft
  5. Remove from oven and let cool
  6. Peel squash and beets
  7. Process vegetables in batches in food processor until smooth, adding a splash of chicken stock with each batch
  8. Place each batch in a large pot on the stove as you go
  9. Add remaining chicken stock to the pot, heat until bubbling
  10. Reduce heat and cook for about 15 minutes
  11. Add cream and heat until warmed through, not boiling
  12. 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!
Recipe by Keeping With The Times at https://www.keepingwiththetimes.com/squash-soup/