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.
Sauté onions in the pot until caramelized. Add roasted vegetables, sweet potatoes, and spices.
My sister says that sautéing 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!
Love butternut squash and in soups it utterly devine!
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Me too. This was a good one too.
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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!
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Thank you Malka! Next to my mother you are my biggest supporter and culinary consultant! I am so grateful to you!
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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!
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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.
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Carol easy soup recipe. I can feel the taste of roasted vegetables in the soup.😘
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Thank you! It is all about cooking with love !💞
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Yes dear feeling while cooking matters a lot.💖
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💝
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What delicious blend of flavors. Love it
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Thank you!💕
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Looks scrumptious!!
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Thank you!😊
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Looks super delicious! Wow, this serves 28 people? Is that a typo?
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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.😕
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Oh haha, I totally misunderstood what you said. I thought the amounts in the recipe were for that many. 🙂
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Phew!☺️
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This looks so comforting. …
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Yes. Also, for some reason, it is a popular soup lately. Yaffa loves it!
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Looks and sounds delicious! (And indeed, plenty of flexibility if you want to swap out an ingredient or two)
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Yes!😊
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Richly packed with healthy yummy ingredients. Like the inclusion of the options.
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It depends on what is available and fresh.🌿 It’s a great recipe and always a hit!
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This looks good. All those orange vegetables.
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Yes! The fresh green herbs at the end also make it more visually appealing.🌿
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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.
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Please do and let me know.😊
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Looks lovely and love the vibrant color 🙂
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Thank you! I listened to my mother 💞
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I love carrot soup. This looks like an interesting way to make it.
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Roasting the vegetables gives a more intense and interesting taste.💕
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Thank you. Now I have to convince the wife. Thanks for sharing.
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Peace in the home is the best spice!♨️
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Ah, so true.
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Beautiful, looks delicious and would be a great soup for Passover. I can’t wait to try this!
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I make during Passover all the time. It’s one of my go to special soups.
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