A soup recipe that is simple, has very few ingredients & is creamy without needing the extra calories of cream, yup this is it!!
What You Will Need: Butternut squash, carrots, celery, onion, potato & chicken stock.
Salt, pepper & olive oil.
You will also need an immersion blender or a large stand blender.
Preheat oven to 375*
Wash, peel & dice the carrots, squash & onions. You want to try and have them around the same size so they will roast evenly but it doesn't have to be perfect. Thats one of the best parts of a blended soup!
Season with olive oil, salt & pepper.
Roast for 20-30 minutes. Toss everything around once at about the half way point. If you want a more charred color to the veggies, leave them in longer.
Set aside.
In your stock pot, heat a little olive oil & add in the diced celery. Cook 2-3 minutes.
Peeled, diced potatoes go in next. This is what gives the soup the thick, creamy texture. Season with salt & pepper. Cook 3-5 minutes.
If your like me & add fresh garlic to everything....this would be a good time to throw in a clove or two.
Add in the chicken broth, enough to cover the potatoes. Bring to a boil & allow to cook 5 minutes.
Once your potatoes are tender, add in all your roasted veggies. Add more stock to cover the vegetables. Simmer another 5-8 minutes.
Turn off the heat, then using an immersion blender, puree the soup.
If you are going to use a stand blender, let the soup cool a bit & blend small amounts at a time.
Take your time pureeing the soup, you want it to be a smooth texture. If it appears super thick, just add some stock & continue blending.
When it looks well blended, puree another minute for extra measures.
You can do a simple thickness test by dipping a spoon in the soup & pulling it out. If the soup coats the back of the spoon its at a good thickness.
If its runs off the spoon quickly it may be too thin & will require a roux or other thickener. If it's too thick, add a little more stock till you reach your desired consistency.
Taste for seasoning, add salt, pepper if needed.
If you wanted to make this a more luscious soup, this would be the time to add in some unsalted butter or heavy cream.
My favorite thing about this soup is the fun ways to garnish it!
Using a couple leftover hotdog buns, I made large toasted sesame croutons!
Fresh scallions & a dollop of sour cream finished this bowl off beautifully.
You could also use crisp bacon, toasted pumpkin seeds, shredded mozzarella cheese, fresh basil, parsley and/or a piece of toasted baguette.
Enjoy & Always Cook with LOVE!
