Tuesday, December 11, 2012

roasted harvest soup...

Ok everyone, will you take a look at that little bowl!? No, not the white one...the liiiiiiitle wooden one with the blue bottom alllllllll the way in the back! Cute right? Totally cute. Super duper cute.

My lovely husband bought it for me, for my birthday a few months back! When I opened it I thought "SCORE!!!" while he thought "WHAT?! It's THAT SMALL?!!?!? OH NO!" Poor guy- thought it was this super spacious storage device while I (who pinned it because I love teensie tiny things) thought, "That's the cutest little container I've ever seen." And it was. IS! Is the cutest little thing. Didn't know what I was going to do with it if I received it, but shoot- I knew it was...wait for it...

(ok Merriam Webster- help a girl out. All my English teachers and professors are cringing at the over usage of such a simple word. Can't I think of something better or..different? Adequate synonyms for "cute" areeeeeeeeee:
aesthetic (also esthetic or aesthetical oresthetical), attractivebeauteousbonny (also bonnie)[chiefly British]comelycutedrop-deadfairfetching,goodgood-lookinggoodlygorgeoushandsomeknockoutlikelylovelylovesomeprettyravishingseemlysightly,stunningtakingwell-favored)

...beauteous, lovesome (?) and ravishing.

Eh. Cute works.

PS- That bowl- perfect for holding sea salt at the dinner table :)

Roasted Harvest Soup
Serves 6 generously as a meal

  • 1 large acorn squash, washed and dried
  • 3 large parsnips, washed and dried
  • 4 large carrots, washed and dried
  • 1 medium yellow onion
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon dried sage
  • 2 1/4 cups cooked (or drained canned) garbanzo beans
  • 7 cups homemade chicken stock (or a good no sodium added store bought)
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon dried thyme
  • 1 teaspoon dried tarragon
  • 1/4 teaspoon dried oregano
  • 1 3/4 teaspoons salt
  • pepper to taste
  • drizzle of olive oil to garnish

How to roast vegetables:
1. Preheat oven to 400*F.

2. Cut your acorn squash in half, very carefully. Scoop out seeds and throw away. 1/2 your squash again so that you have quarters. Place into a shallow baking dish and fill with enough water to come up sides of squash by 1/4". Cover with parchment as well as tin foil and set aside. 
3. Next, cut onions, carrots, and parsnips into medium sized chunks. Toss with olive oil, salt, pepper, rosemary, and your 1/4 teaspoon measurement of sage and spread onto an ungreased/unlined baking sheet so that it's in a single layer. 

4. Place acorn squash and sheet pan of vegetables into your 400*F oven and roast:
-Squash takes about 45 minutes- you want it to be fork tender.
-Vegetables take about 50 minutes- you want them cooked through and tender, and golden brown. Toss and flip around every 20 minutes or so. 

5. Remove everything from oven and allow to cool enough to handle.
Now for the soup:
1. In a large 4 1/2 quart stock pot add your roasted veggies- make sure you get any and all golden brown deliciousness stuck to the pan too. This = lots of flavor. Scoop out cooked and cooled acorn squash flesh and add to pot as well.

2. Next, add your garbanzo beans and chicken stock and turn flame on to medium high.

3. Stir around ingredients and add your 1/2 teaspoon measurement of dried sage, as well as thyme, tarragon, oregano, salt and pepper. Bring to a boil. Once it comes to a boil turn down heat and gently simmer, uncovered 15 minutes.
4. Finally, off the heat, carefully blend everything together using a hand (or stick) blender. If you do not have one of these, feel free to use a regular blender or food processor- just be careful, everything is very hot! Also, if using a blender or food processor, only fill half way with soup (at a time)- anymore and your hot soup could explode out of your blender! That's why I use a hand/stick blender- you just blend right into the pot!

Puree completely until perfectly smooth.
Serve hot and garnish with a drizzle more of good quality olive oil.
Notes:
**Feel free to substitute a good mushroom or vegetable stock in place of the chicken for a vegetarian and vegan alternative!
**If the consistency is too thick for your liking, feel free to dilute with a bit more stock or even water.
**Store in an air tight container in the refrigerator for up to a week.
**Freeze portions in an air tight container for up to two months. Defrost overnight in fridge before reheating in pot on stove.

For printable recipe, click here.







**PPS** Like that little wooden bowl? You can find it here.

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