Squash and root vegetable soup
Another one from the Kitchen Files. We got a nifty little kitchen gadget that has an immersion blender attachment, so I decided to try it out today and made a soup for dinner. It's sweet and spicy, not to mention healthy and vegan-friendly!
1 butternut squash
4 medium carrots, peeled and cut up
1 onion, chopped
3 cloves of garlic, minced
2 parsnips, peeled and cut up
1 chili pepper (optional)
1.5 cups (approx.) vegetable stock
Salt, pepper, cumin, paprika (and any other spices you like) to taste
Halve the squash, but don't peel it. Drizzle with olive oil, salt and pepper. Roast for 30 minutes in a 350F oven.
Boil all the rest of the veg in the stock until the carrots and parsnips are tender. When the squash has roasted, spoon out the flesh and put it in the pot. Blend until smooth. And then eat it with some nice buttered bread.
It was delicious, but I am going to play around with it a bit and see how it tastes when I suate the onions and garlic first, and maybe add a little sour cream at the end. Mm mm.
1 butternut squash
4 medium carrots, peeled and cut up
1 onion, chopped
3 cloves of garlic, minced
2 parsnips, peeled and cut up
1 chili pepper (optional)
1.5 cups (approx.) vegetable stock
Salt, pepper, cumin, paprika (and any other spices you like) to taste
Halve the squash, but don't peel it. Drizzle with olive oil, salt and pepper. Roast for 30 minutes in a 350F oven.
Boil all the rest of the veg in the stock until the carrots and parsnips are tender. When the squash has roasted, spoon out the flesh and put it in the pot. Blend until smooth. And then eat it with some nice buttered bread.
It was delicious, but I am going to play around with it a bit and see how it tastes when I suate the onions and garlic first, and maybe add a little sour cream at the end. Mm mm.