Burnt Orange Autumn Vegetable Soup |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A delightful way to ease into Fall. Serve with Butternut Squash Biscuits for a nice dinner. Roasting the vegetables brings out the flavour. You can substitute vegetable broth for the chicken broth if you prefer. Ingredients:
1 whole head of garlic |
1/2 large onion |
4 cups butternut squash, peeled, diced, about 2 lbs |
1 small sweet potato, peeled and cut into chunks, about 1/2 lb |
2 carrots, peeled and cut into chunks |
2 tablespoons olive oil |
1 tablespoon fresh thyme leave |
1/4 teaspoon salt |
4 cups low sodium chicken broth |
1/4 teaspoon fresh ground black pepper |
1/2 cup plain yogurt |
Directions:
1. Cut top quarter off the head of garlic and place cut side down on a baking sheet lined with parchment paper (or sprayed with cooking spray).
2. Combine onion, squash, sweet potato and carrots in a large bowl and toss with olive oil, thyme and salt.
3. Spread on baking sheet with garlic.
4. Roast garlic and vegetables in a preheated 350 degree F. oven for 45 to 50 minutes until very tender.
5. Squeeze garlic into food processor and add roasted vegetables. Puree mixture adding a bit of stock, if necessary.
6. Transfer to saucepan and add stock to desired consistency.
7. Bring to a boil and simmer gently 10 minutes.
8. Season to taste.
9. Serve in large soup bowls with a splash of yogurt on top, if desired.
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