Once again, nothing warms up the house like a 400 degree oven. A pot of broth simmering on the stove can add some much needed humidity to the dry winter air as well. I made some
practically freegan broth and roasted some veggies for a light and delightful pureed roasted butternut squash soup.
The roasted veggies are diced butternut squash, carrots, celery, leek, shallot, and garlic. Coated in olive oil and roasted in the oven. I like the small dice because it gets nice and crispy.
The broth is some sweet potato peels that have been frozen since thanksgiving and the rest is from the veggies I'm roasting. Some shallots that were fresh from the farmer's market last spring and their skins, the peelings from carrots, the tops and bottoms of the celery and leeks, and the peel from the butternut squash. I added some bay leaves and kombu.
Blend the roasted veggies together with the broth and voila, perfect roasted butternut squash soup. I topped it with a little paprika, but other than that I didn't add any herbs or seasonings (or salt) and it is wonderfully flavorful.
4 comments:
would you believe i've never made a roasted butternut squash soup before?! i don't know why i never have - but yours makes me want to grab a butternut squash next time i'm out and make some for one of our sunday soup 'n bread nights. man, your soup looks amazing, Jenn! also - hooooray for practically freegan homemade veggie broth (and i love the addition of kombu & bay leaves)!
wow! I really have to be better about using all the pieces like this. wonderful lady!
The soup looks delicious - making your own vegetable broth is the best. So much better than anything one can get at the store.
It looks absolutely prefect, Jenn! Oh boy, the dry winter air is downright evil! I get little electric shocks every time I touch metal, walls, tap water, Mr. Kook...
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