Today’s project was chosen by Pru at Perfecting Pru. This (click here for recipe) is a great fall dish. And I have to say it was pretty easy to make. You roast all of the vegetables (red potatoes, red onions, garlic, butternut squash, and carrots) at 450. Then you puree them with water (I used chicken broth and I used a handheld blender to puree instead of the blender method). You push it through a fine mesh strainer (this took a 
while), then add more liquid, a little lemon juice and salt and pepper. I added some cream and a pinch of dried mustard, as well as a pinch of salt. I served it with a dollop of sour cream in each bowl.
I loved, loved, loved this. It’s fantastic. It has a really deep, rich flavor that is very complex. And it is really something you can have made in about an hour and a half (an hour of which is just roasting time). I will definitely make this again and will probably play with the ingredients. Parsnip or rutabaga might be fun to try. I often make butternut squash soup in the fall, but this has a deeper, more complex flavor that I really loved. Mr. MarthaAndMe liked it, even though he generally is not a fan of butternut. Dude Martha did not care for it. Sigh.
This made a lot and I froze some for future dinners, so that’s a big plus!
You can follow any comment to this entry through the RSS 2.0 Both comments and pings are currently closed.
This looks wonderful. I’m always looking for a good fall/winter soup to serve guests when we have them for dinner in the fall/winter.
We loved it too, and it is so versatile that I am already thinking along the parsnip line too! I’m so pleased that you enjoyed it. My results are up: http://www.perfectingpru.wordpress.com
This is a really good one. I still can’t get over how much flavor it had with absolutely no herbs in it.
It looks and sound good! It was just too hot for us to roast anything. We are still in the 90s. I use parsnips in alot of my soupd and leeks. I like the flavors of both of them, so thanks for the tips I’ll have to try it, when it gets cooler.
Thanks!! I have all the ingredients in my refrigerator. Tonight or tomorrow night for sure!!
So funny to think of it being hot where you are. Summer seems like a distant memory here. Even when we have days in the 70s and 80s it seems like it hits that high for 5 minutes then goes into the 50s or 40s at night!
just my kind of fall soup, marthaandme. but here in cali we’re still in denial that cooler weather is coming…so i’m eating caprese salads for a little longer yet!
Yum. Sounds perfect, especially since it’s getting kind of nippy here. Time for soup!
I don’t blame you! Enjoy it while you can!
Mmmmm. I love soups–especially veggie ones. This looks tasty and easy. We’ve been roasting veggies around here any time the temperature dips below 65–which unfortunately hasn’t been often enough!
Here either. Supposed to be 86 today but then down to 60 tomorrow.
I was thinking about soups as another budget-friendly food option. This sounds awesome because we’ve already got flannel sheets on the bed around here. Summer is most definitely over.
Ooo – this sounds like a nice hearty autumn, so I’d love to try this recipe. Thanks for the tip!
94 or up here in N. VA today. So soup is not on the menu tonight. Caesar chicken salad, an old old recipe from Cooking Light.
I often make soups like this, although usually leave them a bit more chunky. it is fun to experiment with different vegetables and spices. parnsnips don’t seem to show up around here much, but I bet they’d be great in this soup.
I would never have thought of roasting the veggies. Now here is one recipe I cannot wait to try!
It gives it marvelous flavor.
I love this time of year, primary for the root vegetables, which I turn into soup. I have two recipes on my blog that I love. This one has chorizo in it:
http://www.wasabimon.com/archive/winter-vegetable-soup-with-chorizo-recipe/
And then there’s this one, which has a little less fat:
http://www.wasabimon.com/archive/winter-greens-and-root-vegetable-soup-recipe/
A bit of coconut cream is great in this sort of soup as well. We had pumpkin soup for dinner last night and YUM!
Thanks for sharing these!
Those are both great ideas!
Thanks Stephanie for the veg. recipe posts. I’m not vegan, but I belong to a c.s.a. Sometimes the veggies each week get a little ahead of me, so a soup like this would take care of some of them. I’m sure I can substitute as well. I’ve noted your blog for further reference!! Thanks!
Stephanie has a great blog – I read it regularly.
Glad to have this recipe. I love making soup and this one sounds incredibly easy. Your stamp of approval makes it a “must try” for me.
You’re going to love it.
Sounds delicious. Now I’m hungry.