Roasted Squash and Beet Soup {it's a fan-freaking-tastic new recipe I developed over the weekend}
ETA - for the perfect Halloween meal, serve this with a side of Meat Hand, and you can thank Nik for passing that along!
Ingredients:
-1 medium butternut squash
-1 bunch golden beets (6, give or take)
-beet greens ~ remember to pick beets with greens and save them when prepping the beets
-1 medium onion, diced
-2 large carrots, diced
-2 cups potatoes, diced
-6 cups stock, vegetable* or chicken (I didn't really measure, so use your best judgement)
-1/3 cup olive oil, and a little extra
-3 large garlic cloves, crushed
Roast the squash and beets:
Cut the squash in half and remove seeds. Peel and dice the beets. Cover a cookie sheet with some olive oil, place the squash cut-side down. Drizzle the beets with olive oil and a sprinkling of salt, place them on the cookie sheet with the squash.
Roast at 425 until the veggies are soft and the beets are slightly browned, stirring the beets to help them brown evenly.
Soup:
Saute the carrots and onions in a 1/3 cup olive (use more or less to meet your needs) until the onions are clear. Add the potatoes and broth. Bring to a boil. Add the roasted beets and squash. Let simmer until all veggies are fully cooked.
Take soup of the heat, and blend in batches in the food processor. Remember to use caution when whirling hot liquids.
Beet Greens Garnish:
Saute the crushed garlic in olive oil, being careful not to let it burn. I find that adding a little more oil than I think is necessary, and keeping the heat a little lower than I expect helps to keep the garlic from burning. Wash and chop the greens, allowing excess water to remain on the leaves to help the steaming process. Add to the pan and cover to let the greens steam, adding a little more water if necessary.
Serve the soup with a garnish of greens. Enjoy*
*I have a new brand of veg bouillon that I really love, next time I'll remember to share the details.
