Burnt Orange Autumn Vegetable Soup
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.
MAKE IT SHINE! ADD YOUR PHOTO
2
People talking
INGREDIENTS
Nutrition- 1whole head of garlic
- 1⁄2large onion
- 4cups butternut squash, peeled, diced, about 2 lbs
- 1
- 2
- 2tablespoons olive oil
- 1tablespoon fresh thyme leave
- 1⁄4teaspoon salt
- 4
- 1⁄4teaspoon fresh ground black pepper
Yogurt Splash
- 1⁄2cup plain yogurt
Advertisement
DIRECTIONS
- 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).
- Combine onion, squash, sweet potato and carrots in a large bowl and toss with olive oil, thyme and salt.
- Spread on baking sheet with garlic.
- Roast garlic and vegetables in a preheated 350 degree F. oven for 45 to 50 minutes until very tender.
- Squeeze garlic into food processor and add roasted vegetables. Puree mixture adding a bit of stock, if necessary.
- Transfer to saucepan and add stock to desired consistency.
- Bring to a boil and simmer gently 10 minutes.
- Season to taste.
- Serve in large soup bowls with a splash of yogurt on top, if desired.
Advertisement