Do you ever make something to eat and don’t realize how delicious it actually will turn out? Well this happened to me while making my roasted veggies with butternut squash soup. I’ve always just roasted butternut squash and simmered all the other veggies, but this time I roasted everything together… And I didn’t roast enough of them! As I transferred my veggies into the soup pot I taste tested a carrot here, a piece of celery there, and had to stop once I realized I was consuming all my roasted veggies and there would be nothing left for soup!
Delicious and nutritious, everything from carrots to onion, these veggies tasted amazing after being roasted. I told myself next time I’ll make just roasted veggies and devour them and put the rest of what I hadn’t consumed into my soup pot. Guess it’s better to be a little short on my veggies for the soup instead of them coming out bad!
The recipe below is a perfect cold weather meal loaded with vitamins and goodness. Butternut squash steals the show – lots of vitamins and antioxidants in this nutty squash, delivering almost half a daily dose of vitamin C in a serving (great for immune support and healthier skin) to an abundance of vitamin A (great for eye health) – not to mention a good source of fiber and potassium. With the addition of garlic, onions, potatoes, celery, and carrots this roasted veggies and butternut squash soup is a fantastic meal for an immune boost and also sure to warm you up during chilly weather. Enjoy and stay warm!
Roasted Veggies & Butternut Squash Soup
- One whole butternut squash, skin on, seeds removed and squash chopped into large pieces
- 1 cup chopped carrot, peeled
- 1/2 of an onion, chopped (I prefer red onion for the sweet flavor)
- 1 cup chopped celery
- 4 large, whole garlic cloves with skin on
- 1 russet potato, scrubbed, skin on, chopped into large pieces
- 32 ounce container of chicken or vegetable broth (or homemade if you’ve got it!) – if using unsalted, may need to add salt to taste
- 3 tablespoons EVOO
- 1/8 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Dash of ginger
- Preheat oven to 425° F. Place aluminum foil over large cookie sheet/pan. Grease with oil. Place veggies onto sheet, trying not to layer too much if possible. Generously drizzle with EVOO. Sprinkle with sea salt and black pepper. Roast for about 30 minutes, or until veggies are soft and starting to brown a little.
- Once roasted, remove from pan and let cool. Peel skin off squash, potatoes and remove garlic from skin. Add everything into soup pot along with chicken broth. Cover and simmer for about 10 minutes. Add salt, pepper and cinnamon – mix well. Remove from heat.
- Use either a submerged blender or regular blender to puree the soup. I like the Cuisinart Hand Blender as it’s less messy and saves time.
- Sprinkle cinnamon for garnish and serve with salty crackers or crusty bread. My favorite gluten free salty cracker is Lance’s Gluten Free Baked Crackers, as seen above – they remind me of Ritz crackers and compliment the sweet soup perfectly!