Wednesday, November 12, 2014

Fall in a Bowl - - Roasted Butternut Vegetable Soup

If you made "Thanksgiving Salad" yesterday like I did, then you likely had half of a butternut squash roasted and smiling up at you from the fridge saying 'make me into soup.' My leftover butternut insisted it wanted to be soup. I thought about making it into cookies or maybe even muffins, or making a nice mash out of it, but it kept saying 'soup, soup, soup.' I didn't have the energy to argue, so soup it became.

Truth be known, I didn't argue long. I LOVE LOVE LOVE soup of all kinds and have always said that should the desire to write a cookbook every strike my fancy it would undoubtably be a soup book.




I tend to agree wholeheartedly with Judith Martin (Miss Manners) who was quoted as having said, "Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches its resources to give a hearty sustenance and cheer? Who warms you in the winter and cools you in the summer? Yet who also is capable of doing honor to your richest table and impressing your most demanding guests? Soup does its loyal best, no matter what undignified conditions are imposed upon it. You don't catch steak hanging around when you're poor and sick, do you?"

Soup makes everything better and everything is better in soup. Plus, the addition of bone broth to this soup ups the healing goodness.



Roasted Butternut Vegetable Soup


Serves:  3-4

Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients:
- 2 cups roasted butternut (mashed) - feel free to add more
- 1 green apple - chopped into bite sized pieces (no need to peel)
- 2 medium carrots
- 3 cloves of garlic - rough chopped
- 2 cups cauliflower florets
- 1 red onion
- 1/2 cup bone broth - gelatinous 
- 1 T dried sage
- 1/2 t ground cloves
- 1/2 t ground cinnamon
- 1 T coconut oil (divided)
- salt to taste
- water

Method:

Roasted Butternut Squash (if you don't have leftovers)
- preheat oven to 400F/ 200C
- cut butternut in half and scoop out seeds (if you can eat seeds, these can be roasted)
- drizzle a bit of coconut oil over the butternut
- place in a baking dish and bake 25 minutes until fork tender

Roasted Veggies
preheat oven to 400F/ 200C
- place chopped apple, carrots, garlic & cauliflower in a baking dish
- drizzle 1/2 T coconut oil over the veggies
- roast 25-30 minutes until veggies start to brown and carrots start to get tender

Soup
- while veggies are roasting, cook the roughly chopped onion in 1/2 T coconut oil over low to medium heat until translucent 
- add sage, cloves and cinnamon and allow them to cook for 1-2 minutes to release their oils
- once veggies are roasted, add them to the pan (including the butternut flesh)
- add broth and enough water to barely cover the veggies
- simmer for 5-8 minutes
- blend (with an immersion blender or in batches in a regular blender) until smooth
- salt to taste
- ladle into soup bowls
- drizzle with a bit of olive oil and an extra sprinkle of cinnamon