Friday, October 7, 2011
Butternut and root vegetable soup
It may look like baby food.
Soups are one of my favorite fall/winter time dishes. Throw a bunch of vegetables/ beans in a pot. Add some stock. Cook it while you snuggle on the couch, drink wine and facebook stalk people from your past.
In no time you'll have a bowl of piping hot deliciousness.
This soups has fall written all over it. Look closely.
Butternut squash, sweet potatoes, carrots, parsnips... some stock and a little onion and thyme.
The great thing about soups is that they can be made with whatever you have lying around the house. I just happened to have all of these vegetables on hand. Don't like parnips, leave 'em out. No broccoli, so what.. I just added it to bump up the nutritional content.
Butternut and root vegetable soup (serves 2-3)
2 c. butternut squash
2 medium sweet potatoes
1 large parsnip
1 medium potato
3 medium carrots
1 small onion, diced
1 c. broccoli floretts
vegetable stock (or broth)
2 T. extra virgin olive oil
1 t. dried thyme, or more to taste
salt and pepper, to taste
Peel the carrots, potato, sweet potato, parsnip and butternut squash and cut into 2 inch pieces. Heat the oil in a large soup pot over medium heat. Add the onion and sautee 3-4 minutes. Stir in the carrots, sweet potato, potato, parnip, and butternut squash, thyme and a pinch of salt and pepper. Cook for five minutes, stirring occasionally. Add enough vegetable stock to just cover the vegetables. Cover and bring to a boil. Reduce the heat and simmer until the vegetables can be easily pierced with a fork (about 20 minutes). Add the broccoli, turn off the heat and allow to cool for 10-15 minutes. Scoop vegetables, along with a little bit of the cooking broth into a blender and blend until creamy, adding additional broth if the soup seems to thick. Pour into a separate soup pot, and repeat with the remaining vegetables. You may not use all of the broth, depending on how thick you like your soup. Season with salt and pepper to taste and reheat if necessary.