Toronto was hit with a snowstorm this weekend so I was thrilled to have nothing to do but cook in my pyjamas and watch marathons of reality TV. And this soup was definitely on my to-do list! I love roasted vegetable -- how you can easily change a crisp, fresh veggie into one with a deep, rich, caramelized flavour.
This recipe involved roasted four kinds of vegetables: squash, sweet potato, shallots and garlic. Then, simply adding some stock and cream and calling it a day. How much easier can it get?
Because of the snow, neither T or I wanted to go out to get a breadstick (our usual accompaniment to a good soup), so I think during our next snowstorm, I am going to have to learn how to make bread!
Roasted Squash, Sweet Potato, Onion and Garlic Soup
Serves 6-8
Ingredients
- 1 medium sweet potato (about 350 g)
- 1 acorn squash
- 4 shallots
- 5-6 cloves of garlic, unpeeled
- 2 tbsp olive oil
- 4 cups chicken/vegetable stock
- 1/2 cup light cream
- salt and pepper
- snipped chives, to garnish
Directions
- Preheat oven to 375 degrees F
- Cut the sweet potato, squash and shallots in half, lengthwise, through the stem to the end. Scoop the seeds out of the squash. Brush the cut sides with oil. Put the vegetables cut-side down on a baking sheet. Add the garlic cloves, brushed with oil, too. Roast for about 40-45 minutes, until tender and light brown.
- When cool, scoop the flesh from the potato and squash halves and peel the garlic. Put in a pot with the shallots.
- Add the stock and a pinch of salt. Bring just to a boil, reduce the heat and simmer for about 30 minutes, stirring occasionally, until the vegetables are very tender.
- Blend (either using a blender or an immersion blender) until smooth.
- Stir in the cream and let warm through. Stir in the salt and pepper.
- Serve in bowls with snipped chives.
Recipe from Easy Soups by Parragon Books (can't seem to find it anywhere online)
