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A warm and satisfying autumn soup of roasted vegetables.
Preheat oven to 325ºF.
Peel squash with a heavy-duty vegetable peeler or a decent knife, if you are feeling agile. Cut squash into quarters. Cut cauliflower into 1-2″ pieces. Smash garlic (after peeling). Put all of this into a large bowl. Toss well with olive oil, salt, pepper, and fresh herbs. Be careful when adding rosemary, as it dominates in a dish. Put the mixture into one or two rimmed baking trays, making sure that it’s in a single layer.
Roast vegetables in the oven at 325ºF until rather soft. This may be 40 minutes to 60 minutes, depending on moisture and size of vegetables. Rotate the pans and test for done-ness after 30 minutes, and keep an eye on them. The cauliflower will undoubtedly be finished first, so you may want to remove it earlier. When sufficiently soft and fork tender, remove everything from oven.
If using a blender, let the mixture cool thoroughly first before putting it into the blender and pureeing it. If using a food processor you can process it as is.
If you are waiting for it to cool, it’s an ideal time to cook your lardons or bacon in a skillet on medium-low heat until crispy.
Add enough water to the squash mix to thin it to a desired consistency; however you like your soup. I like mine thin with a creamy mouthfeel. Play around! You may, in fact, add vegetable or chicken stock, or even milk if desired. I don’t personally believe it needs it.
When puree has the correct consistency, put it in a saucepan on the stove top and reheat, adjusting seasoning and adding vinegar as needed.
Garnish with cooled lardons, and if desired, a dab of creme fraiche or yogurt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!