Cooking From Memory ~ A Recipe Journal


Roasted Root Vegetable Soup

Posted in Soups, Stews & Gumbos by Paul Gauche on July 11, 2009

(Photo Credit: Beatriz Da Costa, http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1664946)

Ingredients ~

  • 5 large carrots, peeled
  • 4 red (new) potatoes, unpeeled
  • 3 large parsnips, peeled
  • 2 sweet potatoes, peeled
  • 1 butternut squash, seeded and baked
  • 2-3 Tablespoons Olive Oil
  • 1 Tablespoon mix of Savory Herbs and Spices (your choice… Sea Salt, Italian Seasoning, Byerly’s brand Northern Lights, Lawry’s, etc…
  • 2 cans of Vegetable or Chicken Stock
  • 4 Tablespoons butter
  • 1 large yellow onion, chopped
  • 2 cups celery, diced
  • 1-2 cups hot milk
  • 1 teaspoon Nutmeg
  • Sour Cream
  • French Bread

Method ~
Preheat the oven to 425 degrees F.

Cut the carrots, parsnips, potatoes, and sweet potato into smaller chunks and place in a mixing bowl.  Toss with the seasonings and 2 – 3 Tablespoons Olive Oil.  Stir to coat.  Place all the cut vegetables in a single layer on 2 sheet pans.  Place the butternut squash in a 9 x 13 pan.  Add about 1 inch of water to the pan.  Cover lightly with foil. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once.  Meanwhile, in a sauté pan, melt the butter and add the onion and celery.  Sauté until tender.  Season with salt and pepper.  When the root vegetables are soft and tender, combine them with the onions and celery.  Give all of this a good mashinig and then add the stock, bring to a boil, then simmer for 15 minutes more until the vegetables are very tender.  Finally, puree all of this with a hand-held mixer or in a blender* (please see note below) or with an electric beater.   

Note! When you puree very hot liquids, you must be extremely careful that you don’t splatter all over and burn yourself and or whoever else is in the kitchen.  The best way to puree is to use a hand-held “stick blender”.  If you don’t have one, you can use a conventional blender, but this is time consuming and the most dangerous method.  Only add half of what the blender holds as hot liquids expand quickly and can blow the top off the blender.  If nothing else, use an electric hand mixer or just mash it all my hand.

 Serve with a dollop of sour cream and French bread.

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