Fall weather has finally reached Dallas, Texas! We finally broke out sweaters and jackets yesterday to stay warm. It was COLD. I mean… it was only 65!! (Ok. I grew up in Indiana– I know 65 isn’t cold. But when you’ve spent the entire summer around 110 degrees, 65 is freezing)
In honor of our finally fall weather, I decided to make my all-time favorite fall recipe: Roasted Vegetable Soup. It is souper easy, souper delicious, and souper warm (get it? souper? I crack myself up)– perfect for chilly fall nights.
Roasted Vegetable Soup
Prep: 30 minutes
Cooking: 1 hour
1 medium butternut squash
1 medium sweet potato
2 potatoes (I like Yukon gold, but I used regular old Idaho)
4-5 cloves of garlic, unpeeled
2 ribs of celery
1 large onion
6-7 c. chicken broth
1 c. heavy cream (optional)
several sprigs of thyme (optional)
3 bay leaves (optional)
- Turn your oven on to 425 degrees F (~218 degrees C).
- Peel and chunk the squash, potatoes, carrots, and parsnips. The chunks should be about 1 inch cubes. They don’t have to be exact, you just don’t want them to be too small or they’ll just get hard when you while you’re roasting them (that will make your soup lumpy and that’s never good… unless you’re into that sort of thing and who am I to judge?). Also, be careful with the butternut squash. They are difficult to peel, so if your grocery offers pre peeled, cubed squash, it might be worth the extra dollar or two.
- Once the veggies are peeled and chunked, spread them out on a cookie sheet (or two). Add the garlic cloves as well. Drizzle them with olive oil and season well with salt and pepper. Remove the leaves from several sprigs of thyme and sprinkle over the veggies. Toss to coat and pop them in the oven for about an hour, checking them regularly after about 45 minutes.
- Meanwhile, dice the celery and onion and saute in a skillet with olive oil until the celery is tender.
- This step is optional, but makes the soup much better (if you’re using boxed stock– if you’re using homemade, more power to you. feel free to skip this step). Add the chicken stock to a sauce pan and add the remaining sprigs of thyme, bay leaves, and celery/onion mixture. Cover and bring to a simmer. This will add some much needed flavor to the stock.
- When the veggies are soft and roasty-toasty, remove them from the oven. Working in batches, combine the veggies and stock in a blender or food processor and run until smooth. If the soup seems too stiff, add more stock. Transfer each batch to a large waiting pan.
- Once all the veggies are processed and in the waiting pan, reheat the soup, stirring occasionally. If the soup is still too thick, you can thin it by adding more stock. I also like to add a little heavy cream here to smooth things out a bit, but that is completely optional, you know, if you have a thing against cream and deliciousness.
- Serve with some crusty bread and Parmesan cheese.
So that’s my favorite fall meal. It’s simple and filling and really warms you up. This recipes makes quite a lot of soup, so the hubs and I portion the leftovers into lunch size containers and freeze them.
This soup also lends itself to a lot of adaptation. By using vegetable stock and leaving out the cream and cheese you have a completely vegan soup. Or you could go the opposite direction and sprinkle some crispy bacon over the top. Yum! Try adding a little curry to spice things up a bit, or adding less stock and serving as a puree for a side dish this Thanksgiving.
What’s your favorite fall food?