Roasted Butternut Squash and Carrot Soup

Roasted Butternut Squash and Carrot Soup

For the Sheva Brachot, I made 2 soups. 

 This soup was a hit! 

Below are the basic amounts, but, this recipe is very flexible. 

I made enough to serve 28 people, so I adjusted the recipe accordingly.

Ingredients:

2 butternut squashes, peeled and roasted in 425* oven

2 onion, sliced

2-3 sweet potatoes, peeled and cut

Alternative: my sister adds cooked chickpeas instead of sweet potatoes.

4 carrots, peeled and roasted

Optional: 2 parsnips or parsley roots, peeled and roasted. I used a small amount 

Optional:1 bay leaf

Salt, pepper, fresh garlic

Optional: my mother makes this soup with ginger and cumin.

Water to cover

Optional: chopped fresh cilantro or parsley to garnish

Instructions:

Roast squash, carrots, and parsnips in 425* oven.

SautΓ© onions in the pot until caramelized. Add roasted vegetables, sweet potatoes, and spices.  

My sister says that sautΓ©ing the onions is what gives it a great flavor. 

Add water and then bring to a boil, cover and simmer until done.  

Adjust seasoning to taste.

Puree with an immersion blender and adjust liquid to personal taste. 

I recommend not cooking with too much water and then adjusting the thickness of the soup after it is cooked. It is important to not make it too thick or too thin. 

My mother said that it is important to maintain the colour of the soup, so she does not recommend using white potatoes.

This can be made in a regular soup pot, a crock pot or a pressure cooker.

In a crockpot, cook on high or low until done. This is not my preferred method, as it makes the soup too dark.

In the pressure cooker: cook 3-5 minutes to pressure, quick release method, depending on how small you cut the sweet potatoes.

Adding fresh herbs like parsley or cilantro give it a beautiful fresh flavor and a dash of color.

Here are the pictures:

 

   
  
  

I guess I was a little time challenged, so I didn’t take pictures of the whole process.

As you can see, this is a very flexible recipe and easily adapted to individual preferences. Since I did not know the people who were coming, I opted for simple and basic. Some people can back for seconds, so this was a culinary success!

Enjoy!

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37 thoughts on “Roasted Butternut Squash and Carrot Soup

  1. Tzippy Respler March 2, 2016 at 10:04 AM Reply

    Beautiful, looks delicious and would be a great soup for Passover. I can’t wait to try this!

    Liked by 1 person

  2. thelonelyauthorblog March 2, 2016 at 10:08 AM Reply

    I love carrot soup. This looks like an interesting way to make it.

    Liked by 1 person

  3. CHCooks March 2, 2016 at 10:10 AM Reply

    Looks lovely and love the vibrant color πŸ™‚

    Liked by 1 person

  4. srividhya March 2, 2016 at 10:42 AM Reply

    I love roasted butternut squash.. Yummy. Love the addition of parsley. Delicious.. I have tried roasted butternut and bellpepper soup. This combo is new and would love to try it.

    Liked by 1 person

  5. nancyruth March 2, 2016 at 12:19 PM Reply

    This looks good. All those orange vegetables.

    Liked by 1 person

  6. Jenny March 2, 2016 at 2:11 PM Reply

    Richly packed with healthy yummy ingredients. Like the inclusion of the options.

    Liked by 1 person

  7. sportsattitudes March 2, 2016 at 2:28 PM Reply

    Looks and sounds delicious! (And indeed, plenty of flexibility if you want to swap out an ingredient or two)

    Liked by 1 person

  8. Chitra Jagadish March 2, 2016 at 5:22 PM Reply

    This looks so comforting. …

    Liked by 1 person

  9. anotherfoodieblogger March 2, 2016 at 6:50 PM Reply

    Looks super delicious! Wow, this serves 28 people? Is that a typo?

    Liked by 1 person

    • Cooking For The Time Challenged March 2, 2016 at 7:18 PM Reply

      I made it to serve 28 people. So I think I used 4 onions, 4 sweet potatoes, 3 squashes, 1 lbs carrots, a few parsnips. And it fed more than 28 people, who were not big eaters. I better check that I described it properly. Oops! Sorry if I confusing.πŸ˜•

      Liked by 1 person

  10. NickyB. March 2, 2016 at 8:43 PM Reply

    Looks scrumptious!!

    Liked by 1 person

  11. Love Served Daily March 2, 2016 at 9:04 PM Reply

    What delicious blend of flavors. Love it

    Liked by 1 person

  12. Parul Singhal March 2, 2016 at 9:19 PM Reply

    Carol easy soup recipe. I can feel the taste of roasted vegetables in the soup.😘

    Liked by 1 person

  13. Lynz Real Cooking March 3, 2016 at 9:25 PM Reply

    This sounds so good! I love the options too! I think I would add some chick peas like your sister. I imagine it is just lovely Carol!

    Liked by 1 person

    • Cooking For The Time Challenged March 3, 2016 at 9:28 PM Reply

      Thank you! My sister insists that with chickpeas it is much better. She says that it gives a smoother texture. She is a professionally trained chef, so I trust her opinion.

      Like

  14. Malka March 4, 2016 at 11:39 AM Reply

    Yum, I made it for dinner for tonight, and it is delicious!
    I roasted a tray of veggies and cooked the rest without roasting first, to make it go quicker.
    Thanks for sharing and thanks for all of your terrific recipes and postings, I love them all!

    Liked by 1 person

  15. weebluemixer March 15, 2016 at 5:51 PM Reply

    Love butternut squash and in soups it utterly devine!

    Liked by 1 person

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