Roasted Carrot, Squash, & Sweet Potato Soup

In the picture in the magazine, this soup is bright orange. Um, yeah, mine came out brown?? This soup was really lacking on flavor, so I had to add a lot of Crazy Jane’s Mixed-Up Salt. And it still needed a little something else, I am not sure what. I couldn’t find pepitas, so I used pumpkin seeds (I don’t think they are the same thing, right??). I also didn’t use any sage. But I don’t think that would have helped it. I like the idea of this soup- it is vegan, and uses great colorful veggies…but maybe it needs some cashew cream or something??

rating: 6

Roasted Carrot, Squash, & Sweet Potato Soup
(Everyday with Rachael Ray)

Serves 4
time needed: 45 min.

Ingredients:

1 butternut squash (about 2 lbs)-peeled, seeded and cut into 1-inch pieces
1 pound carrots, peeled and cut into 1/2-inch rounds
1 pound sweet potatoes, peeled and cut into 1 1/2-inch pieces
2 onions, peeled and cut into 8 wedges each
3 tbsp EVOO
Salt and pepper
1/4 cup pepitas (pumpkin seeds)
3 tbsp chopped dried cranberries
3 tbsp chopped fresh sage (I omitted)

Directions:

Preheat the oven to 450 degrees . Divide the squash, carrots, sweet potatoes and onions between 2 rimmed baking sheets. Drizzle 1 tbsp. EVOO over each baking sheet; toss the vegetables to coat. Roast until lightly browned, rotating the pans halfway through cooking, about 25 minutes.
In a large saucepan, combine the roasted vegetables and 8 cups water; bring to a boil over high heat. Lower the heat, cover and simmer until the vegetables are very tender, about 15 minutes. Using a blender and working in batches, puree the soup, transferring pureed portions to a clean pot; season with salt and pepper. (The soup can be covered and refrigerated for up to 4 days.)
In a heavy, medium skillet, heat the remaining 1 tbsp. EVOO over medium-high heat. Add the pepitas and stir until toasted, about 2 minutes. Add the cranberries and sage and stir until fragrant, about 1 minute. Remove from the heat; season with salt and pepper.
Stir the soup over medium heat until it simmers. Ladle the soup into bowls; top with the pepita-cranberry mixture and a sprinkling of pepper.

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2 Responses to Roasted Carrot, Squash, & Sweet Potato Soup

  1. Angela says:

    Some ingredients I would consider adding, not necessarily in the same batch…veg stock, curry powder, apple, garlic, ginger… Yes, pepitas (Spanish) are pumpkin seeds.

  2. Kelly says:

    Yeah, I thought about the veggie broth, but those others sound good, too! The pumpkin seeds I had were in the shell? I think pepitas are shelled already?

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