Delicious meals don’t need to be complicated! As the Fall days shorten & the weather cools, my roasted squash soup is the perfect meal to warm the belly and comfort the soul. Tasty & super easy to make, it is a favorite in the Rallis household.
1 large butternut squash, peeled & cut into 1-inch squares
3 carrots, peeled & cut into big chunks
2 stalks of celery, cut into big chunks
4 gloves of garlic, peeled
1 parsnip, peeled & cut into big chunks
5 sage leaves, finely chopped
5 thyme sprigs, cleaned from the stem
1 rosemary sprig, cleaned from the stem
3 tablespoons Rallis Ice Pressed® Olive Oil
4 cups chicken or vegetable stock
1 bay leaf
Salt & Pepper to taste
Preheat oven to 350 degrees. Add all ingredients (except stock, bay leaf, salt & pepper), into a sturdy roasting pan. Toss ingredients together to ensure herbs and olive oil are distributed evenly in the pan.
Roast for 50 minutes or until all veg are soft & tender.
Transfer cooked vegetables to a blender.
Blend until smooth.
In a large saucepan, warm stock, and the bay leaf.
When the stock is warm, stir in the blended vegetables. Ensure veg & stock are thoroughly blended.
Add salt and freshly ground pepper to taste.
Serve & Enjoy!
Depending on personal preferences, the soup may be topped with sour cream, or roasted pumpkin seeds. And may be served with sour dough bread.