Roasted veggie soup
Is it us or is it incredibly satisfying to use up every vegetable in the fridge before the next grocery run? This soup will help you do that and decrease the amount of food composted. Roasted pumpkin is the main ingredient and the star of last week’s recipe, brown butter sage and pumpkin pasta.
Fall is undeniably the time for veggie roasts with fragrant herbs and buttery olive oil. In a matter of minutes, we took the last of our veggies, gave them a rough chop, seasoned, and spread them out flat on a baking sheet to roast until golden and tender. While they’d make a delicious side if we stopped there, we conserved some and pureed the rest with stock, making a creamy, nutrient-dense soup.
This recipe can be made with any veggies. Of course we like to have the usual aromatics involved, such as onion, carrots, and/or celery, in addition to any other veggie. Clear out the refrigerator and pantry and get cooking, neighbors!
2-3 cups pumpkin (or squash) roughly chopped
4 gloves garlic smashed and peeled
2 carrots roughly chopped
1 onion roughly chopped
a glug of Extra Virgin Olive Oil
Sprinkling of dried rosemary
Sprinkling of dried thyme
Pepitas or sunflower seeds for garnishing (optional)
Ingredients in GREEN can be found in the NC Shop
Preheat oven to 400 degrees F.
After gutting the squash (separate the seeds from the guts and roast for a tasty snack), cut fleshy parts roughly into 1” pieces. Splash with olive oil and generous pinch of salt and pepper. Roast for about 25 minutes or until golden and tender, flipping half way through.
Reserve a few in a bowl to the side.
Puree remaining veggies with stock of choice until it’s reached desired consistency.
Season to taste.
Ladle into your favorite mug or bowl, garnish with whole roasted veggies and pepitas, and enjoy!