Roasted Two Squash Parsnip Sweet Potato Celery Carrot Soup Recipes

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CARROT, SWEET POTATO AND SQUASH SOUP



Carrot, Sweet Potato and Squash Soup image

This scratch soup is a delicious meal or Thanksgiving starter or a clever use-up for leftovers of any of the 3 main ingredients after the holiday.

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 to 6 servings as an entree or 8 to 10 as a starter

Number Of Ingredients 25

2 tablespoons EVOO
2 tablespoons butter
1 to 2 tablespoons puree of chipotle in adobo, medium to spicy heat level (freeze the remainder in a plastic baggie)
1 teaspoon ground coriander, 1/3 palmful
2 cloves garlic, chopped
1 teaspoon ground cumin, 1/3 palmful
1 teaspoon paprika, 1/3 palmful
2 onions, chopped
1 crisp apple, peeled and chopped
One 1-inch piece ginger root, finely chopped or grated
A little freshly grated nutmeg
A pinch of ground cinnamon
Salt and freshly ground black pepper
4 cups chicken stock, plus extra to reheat
About 1 tablespoon honey
1 1/2 pounds kabocha, butternut squash or pumpkin, peeled and chopped (or leftover roasted)
1 pound organic carrots, peeled and chopped
2 large sweet potatoes, peeled and chopped
1 tablespoon lemon or orange juice
Finely chopped red onions or scallions
Toasted pumpkin seeds
Crumbled browned Mexican chorizo
Creme fraiche
Shredded smoked Cheddar or smoked gouda
Chopped fresh parsley or cilantro

Steps:

  • Heat the EVOO in a soup pot over medium-high heat, add the butter and melt into the oil. Add the chipotle, coriander, cumin, paprika, garlic, onions, apple, ginger, cinnamon and some nutmeg and salt and pepper. Cook for 5 minutes partially covered. Then add the stock, honey, kabocha, carrots and potatoes. Cook partially covered until very tender, 30 minutes. Puree with an immersion blender or in batches in a food processor. Cool and store for a make-ahead meal. Reheat over medium heat and add 1 cup of stock or water to loosen the soup enough to reheat.
  • To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice.

Nutrition Facts : Calories 271 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 10 milligrams, Sodium 275 milligrams, Carbohydrate 43 grams, Fiber 7.5 grams, Protein 7 grams, Sugar 16 grams

ROASTED TWO SQUASH, PARSNIP, SWEET POTATO, CELERY, CARROT SOUP



Roasted Two Squash, Parsnip, Sweet Potato, Celery, Carrot Soup image

A delicious soup that I wanted to share with you.. I found this recipe on line at CHTV in Canada. It is originally called Butternut Squash Soup.

Provided by I_love2nurse in Can

Categories     Yam/Sweet Potato

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 16

2 ripe butternut squash
1 ripe buttercup squash
1 parsnip
1 sweet potato
1 celery root
1 carrot
3 garlic cloves
1 large onion
1 red pepper
1 cup olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 pinch nutmeg
1 pinch cinnamon
3 liters chicken stock
1 cup milk

Steps:

  • Peel the squash, parsnips, sweet potato, celery root, carrot, onion and red pepper cut into one inch pieces.
  • Place vegetable and whole garlic cloves in a roasting pan, toss in olive oil to coat and season to taste with salt and pepper. Roast vegetables in oven for 30 to 40 minute until golden brown.
  • Remove from oven and add to large pot along with 3 L of chicken stock. Bring to a boil, then simmer over medium-low heat for one hour.
  • Puree soup in blender or with hand-held blender until smooth. Add cumin, coriander, cinnamon and nutmeg. Simmer 15 minutes and then strain through sieve. For richer soup add 1 cup of whipping cream.
  • Return soup to boil before serving.

Nutrition Facts : Calories 564.5, Fat 33.2, SaturatedFat 5.7, Cholesterol 15.7, Sodium 587.8, Carbohydrate 57.7, Fiber 7.7, Sugar 15.3, Protein 14.4

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