Turns out that roasting the veggies added a lot of depth and flavor and we both totally enjoyed this dish. Next time I make it I will use chicken broth instead of water just to add even more flavor, even though it really didn't need it. I also decided to pull out a few Jalapeno Pepper Jack chicken sausages to serve on the side with this dish. They sell these at our local Costco, they are spicy and delicious! I think they went rather well with this soup. I didn't use fresh sage b/c my plant has gone dormant for the winter - oh well! I used dried rubbed sage instead and only used a small amount.
Roasted Carrot, Squash & Sweet Potato Soup
Serves 4-6
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| Roasted Carrot, Squash & Sweet Potato Soup |
ingredients
• 2 lbs butternut squash, cut into 1" pieces
• 1 lb carrots, cut into 1/2" rounds
• 1 lb sweet potatoes, peeled & cut into 1 1/2" pieces
• 3 onions, peeled & cut into 4 wedges each, leave stem in tact
• 3 Tbsp EVOO
• 1/4 cup pepitas
• 3 Tbsp chopped craisins
• 3 Tbsp fresh sage (optional) or 1/2 tsp dried rubbed sage
• Kosher Salt & Freshly Cracked Black Pepper
directions
1. Preheat the oven to 450ยบ. Divide the squash, carrots, potatoes & onions between 2 rimmed baking sheets. Drizzle 1 tbsp EVOO over each baking sheet and toss the veggies with your hands to coat evenly. Roast until browned, turning pans halfway through the cooking, about 25 minutes. Note: Make sure your oven is up to temperature while they are cooking!
2. In a large pot, combine the roasted veggies & 8 cups of water; bring to a boil over high heat. Lower the heat, cover and simmer until the veggies are very tender, about 15 minutes. Using a blender, working in batches, puree the soup, transferring to a large bowl or a clean pot. Season with S&P.
3. In a cast iron skillet, heat 1 tbsp EVOO over medium heat and toast the pepitas for 2 minutes. Add the cranberries and sage (if using) and stir until fragrant, 1 minutes. Remove from heat and season with S&P.
4. Stir the soup over medium heat until it simmers. Ladle into bowls for serving and top with pepita-cranberry mixture and a sprinkling of pepper.
2. In a large pot, combine the roasted veggies & 8 cups of water; bring to a boil over high heat. Lower the heat, cover and simmer until the veggies are very tender, about 15 minutes. Using a blender, working in batches, puree the soup, transferring to a large bowl or a clean pot. Season with S&P.
3. In a cast iron skillet, heat 1 tbsp EVOO over medium heat and toast the pepitas for 2 minutes. Add the cranberries and sage (if using) and stir until fragrant, 1 minutes. Remove from heat and season with S&P.
4. Stir the soup over medium heat until it simmers. Ladle into bowls for serving and top with pepita-cranberry mixture and a sprinkling of pepper.
Enjoy!
This recipe was adapted from Everyday with Rachael Ray Magazine.
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