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Roasting the veggies in the oven brings out an amazing flavor for this creamless soup. You’d never guess it’s incredibly healthy, low in sodium, dairy free and easily made vegetarian!
Heat oven to 400°F. Toss all of the cut vegetables and garlic cloves with the olive oil in a large bowl. Spread evenly in a single layer on a very large jelly roll pan that you’ve coated with aluminum foil and sprayed with non-stick spray. You may need to use 2-3 pans, depending on what you’ve got in the cupboard.
Roast for 30-40 minutes or until butternut squash and carrots are very soft. Stir every 10 minutes or so to prevent sticking.
If using a high-powered blender such as Vitamix or Blendtec: Add the liquids and spices to the blender cup first, then add the roasted vegetables very carefully. Starting on low, gradually increase the speed until a continuous vortex is formed, adding a little more water if the mixture is too thick to spin. Blend to a silky puree, about 4 minutes on medium-high (variable 6 on a Vitamix). Taste and season as necessary. Serve hot with toppings of choice.
If using an immersion blender: Add the liquids, spices and vegetables to a high-sided saucepan or soup pot. Turn burner to medium low and puree with an immersion blender until very smooth. Be patient, it might take a bit longer than with the blender. Taste and season as necessary. Serve hot with toppings of choice.
Serving ideas: lean protein of choice, croutons, cream fraiche, sour cream, truffle oil.
I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!
When the nip in the air becomes a definite chill then it’s time. It’s time for soup. There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table, all is well in our world regardless of what is going on outside.
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!