Roasted Butternut Squash Soup

AMBayer's Note:

Fall roasted vegetables, caramelized and blended with the perfect balance of of seasoning. This healthy soup is a great comfort!

• Total Time: 2 hrs 15 mins
• Prep Time: 1 hrs 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 16-24

Yield: 4.0 quarts

• 2 large butternut squash (peeled, seeded and chopped one inch pieces)
• 1 medium sweet onion (peeled and chopped one inch pieces)
• 3 carrots (peeled and chopped one inch pieces)
• 3 medium celery ribs (peeled and chopped one inch pieces)
• 2 medium apples (peeled "Gala or Fuji" (cored and chopped one inch pieces)
• 1 medium red pepper (peeled, seeded and chopped one inch pieces)
• 1 medium orange bell pepper (peeled, seeded and chopped one inch pieces)
• 1 medium yellow pepper (peeled, seeded and chopped one inch pieces)
• 4 garlic cloves (whole, skins removed)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 2 tablespoons rice wine vinegar
• 2 (32 ounce) cartons chicken stock (or vegetable stock)
• 1 teaspoon ground cumin
• 1/2 teaspoon curry powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions:

1. Clean, peel, seed and chop all vegetables & apples in uniform size.
2. In a large bowl toss together chopped vegetables and apples with olive oil and sprinkle with 1/2 teaspoon salt & 1/4 teaspoon black pepper.
3. Roast on 2 sheet trays in oven at 400 degrees for 30-40 minutes until caramelized.
4. Once roasted, deglaze warm sheet pans with white wine or vinegar.
5. Blend vegetables with juices from deglazing in batches in food processor or blender with 4 cups chicken or vegetable stock with each batch until smooth or preferred consistency.
6. Combine in Stockpot with seasoning and simmer on low heat or in Crock.

Reviews

[tcbayer]

This soup is the best soup for a cool winter's afternoon. I feel so good after eating it and ready to take on the world. Full of vitamins!!