Roasted Potato and Butternut Squash Soup


*1-2 Sweet potatoes (peeled and cut into quarters)
*2-3 Yukon Gold (or Carola) potatoes (peeled and cut into quarters)
*2-3 large Carrots (peeled and cut in half)
*1 small butternut squash, peeled, and cut into small-ish chunks
1 large onion
1 red bell pepper
1-2 Sweet potatoes (peeled and cut into quarters)
2-3 Yukon Gold (or Carola) potatoes (peeled and cut into quarters)
2 cups of chicken stock (or water, or another liquid you like)
Seasoning: sweet curry powder (I used the regular curry mix from Penzey's, but you use whatever you like), salt, pepper, cumin, coriander, all to taste.


Ingredients with an asterisk (*) are for roasting. I just coated them with a little bit of olive oil, salt, and pepper, covered with aluminum foil, and placed into a pre-heated oven at 350 degrees. I let it cook for about 45 minutes, just till it was soft.
Saute onions. Add spices and saute with onions. It's the turmeric in the curry powder that turns the onions a glowing yellowish color. The heat also makes the other spices (cumin and coriander) more fragrant and flavorful.
Add the other non-roasted ingredients and let cook for a while, till they're semi-soft.
Add the roasted veggies and let them all cook together for a while.
Blend it all together. I used an immersion blender, but you can use a regular blender, or a ricer, or a food mill. I like it a little on the rustic side, so not like a puree, not like baby food. Also, I tend to like these soups on the thicker side, but if you like them on the thinner side, just use more liquid when cooking.


I'm a big fan of comfort food. This is definitely comforting. And delicious. And good for you. Warm and luscious and makes your day just melt away. Give it a try. Spice it up any which way you want. Ginger would be great here, as would a touch of cinnamon. But that's not the route I took. Here, I used two types of potatoes (sweet potatoes and regular creamy potatoes) and a butternut squash. Any squash would be great here as roasting brings out its sweetness.


Monday, December 24, 2012 - 11:55am


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