I have a "thing" for roasted vegetable soup. I realized roasting veggies brings out the caramelized goodness in them. To make roasted vegetables into a soup is pretty simple. Just add liquid, such as chicken stock, heavy cream, coconut milk, etc., puree your roasted veggies and voila! you have a soup.
Roasted Butternut Squash Soup:
1 butternut squash peeled and diced
I onion, peeled and sliced into long strips
2 carrots
3-4 cups chicken broth
1/4 cup heavy cream
salt & pepper to taste
sage leaves for garnish
*chili oil for garnish
Place butternut squash, onion and carrots on a baking sheet. Bake at 375 degrees for 30-40 minutes. Put roasted veggies into a stock pot, add broth and heavy cream and puree until smooth.
*Chili Oil: 2 Tablespoons olive oil, 1/2 teaspoon ancho chili powder, salt and cayenne pepper. Mix well and drizzle on top of soup when you are ready to serve.
Enjoy!
Roasted Butternut Squash Soup:
1 butternut squash peeled and diced
I onion, peeled and sliced into long strips
2 carrots
3-4 cups chicken broth
1/4 cup heavy cream
salt & pepper to taste
sage leaves for garnish
*chili oil for garnish
Place butternut squash, onion and carrots on a baking sheet. Bake at 375 degrees for 30-40 minutes. Put roasted veggies into a stock pot, add broth and heavy cream and puree until smooth.
*Chili Oil: 2 Tablespoons olive oil, 1/2 teaspoon ancho chili powder, salt and cayenne pepper. Mix well and drizzle on top of soup when you are ready to serve.
Enjoy!
