Any time is a good time for soup, but especially in fall when the garden’s last offerings are ready. This is roasted vegetable soup featuring butternut squash, broccoli, mushrooms, onions, and peppers. Roasting the vegetables provides a nice fall flavor that blends warmly in the pureed mix. This is a great soup for weight loss and keeps well in the fridge for many days of enjoyment.
Ingredients
- 2 Butternut squash – peeled, cleaned, and cut into ~1″ cubes
- 16 oz Broccoli florets
- 16 oz Mushrooms – dealers choice on type
- 1 Onion – cut into wedges
- 3 Garlic Cloves – peeled
- 32 oz Chicken Broth
- 16 oz Water
- 4 oz Heavy Whipping Cream
- 3 TBL Italian Seasoning
- 1 tsp Red pepper flakes
- 1 tsp Nutmeg
- Olive oil
- Pepper medley (optional) – bell, pablano, green chili, etc.
Process
- Mise en Place: measure and prepare your ingredients prior to starting.
- Preheat oven to 400 F
- Line sheet pan with parchment paper and place a baking rack on top.
- Put squash into a plastic bag with olive oil, salt, and pepper and shake to coat squash.
- Spread squash out evenly on rack and bake for ~25 minutes.
- Put onion, broccoli, mushrooms, garlic, and peppers in plastic bag with olive oil, salt, and pepper and shake to coat.
- Add to baking pan with squash and cook everything for another 25 minutes.
- Toss the squash before second baking so it cooks evenly.
- In a large soup pot:
- Pour in the chicken broth and water.
- Add Italian seasoning, nutmeg, and red pepper flakes.
- Bring to boil and then lower heat to simmer
- Add roasted vegetables, cover, and cook for ~20 minutes, stirring occasionally.
- Puree soup
- Use immersion blender to puree, or
- Carefully pour soup mixture into a blender in batches and blend.
- Return soup to the pot. Stir in the heavy whipping cream and simmer over low heat for ~5 mins.
- Serve with a dollop of sour cream and/or some seeds, like pumpkin or sunflower
