(photo courtesy of Kitchenography)Pureed Root Vegetable Soup
4 Tbsp. olive oil, divided
1 large butternut squash, peeled and cubed
4-5 ribs of celery, washed and chopped
3-4 carrots, peeled and chopped (should equal a little over 2 cups chopped)
2 medium yellow onions, peeled and cut into 1” cubes
2-3 cloves of garlic, smashed (don’t have to chop since the soup is pureed)
1-2 cups of potato flakes (I just used a Garlic Mashed Potato mashed potato mix)
6 cups chicken or vegetable stock
3 cups water
½ tsp. dried basil
salt and pepper to taste
Preheat the oven to 400 degrees Fahrenheit.
Toss the squash and onions with 2 Tbsp. of the olive oil and sprinkle with a little salt and pepper. Spread in one even layer on a large baking sheet, and roast for 20-25 minutes, stirring halfway, or until the onions have started to caramelize and the squash is tender. Let cool.
In a large pot, heat remaining 2 Tbsp. of olive oil over medium heat. Sauté carrots and celery until tender, about 5-6 minutes. Stir in garlic cloves, and sauté another 3-4 minutes, or until garlic is tender. Pour stock and water into pot, add basil and salt and pepper to taste. Bring to a simmer for 10-15 minutes or until vegetables are very soft.
Pour the soup (veggies and all) into a blender (better done in batches while it’s hot) or food processor, and process until it’s at a desired consistency. I like mine to still have some texture, but not chunky. Pour back into soup pot, add one cup of water and potato flakes. Stir for 2 minutes to check consistency. Add more water or flakes if needed to adjust soup to your desired consistency. Serve hot and enjoy!
This recipe freezes really well, which makes it super convenient. It’s also great for all seasons, but I recommend making it in the fall because that’s when the squash is at its best.
High cholesterol and high blood pressure tends to run in my family, and I’ve been trying to come up with several recipes that are high in flavor and low in fat and cholesterol. This is definitely one of those recipes! I’ve been eating it by itself or with a whole wheat pita with some melted provolone cheese on it for lunch, and it keeps me full all day. Let me know what you think!
(side note: the above picture is not actually what the soup will look like in color - it's more of an orange from the carrots and squash - but I love how that picture portrays the consistency!)
4 Tbsp. olive oil, divided
1 large butternut squash, peeled and cubed
4-5 ribs of celery, washed and chopped
3-4 carrots, peeled and chopped (should equal a little over 2 cups chopped)
2 medium yellow onions, peeled and cut into 1” cubes
2-3 cloves of garlic, smashed (don’t have to chop since the soup is pureed)
1-2 cups of potato flakes (I just used a Garlic Mashed Potato mashed potato mix)
6 cups chicken or vegetable stock
3 cups water
½ tsp. dried basil
salt and pepper to taste
Preheat the oven to 400 degrees Fahrenheit.
Toss the squash and onions with 2 Tbsp. of the olive oil and sprinkle with a little salt and pepper. Spread in one even layer on a large baking sheet, and roast for 20-25 minutes, stirring halfway, or until the onions have started to caramelize and the squash is tender. Let cool.
In a large pot, heat remaining 2 Tbsp. of olive oil over medium heat. Sauté carrots and celery until tender, about 5-6 minutes. Stir in garlic cloves, and sauté another 3-4 minutes, or until garlic is tender. Pour stock and water into pot, add basil and salt and pepper to taste. Bring to a simmer for 10-15 minutes or until vegetables are very soft.
Pour the soup (veggies and all) into a blender (better done in batches while it’s hot) or food processor, and process until it’s at a desired consistency. I like mine to still have some texture, but not chunky. Pour back into soup pot, add one cup of water and potato flakes. Stir for 2 minutes to check consistency. Add more water or flakes if needed to adjust soup to your desired consistency. Serve hot and enjoy!
This recipe freezes really well, which makes it super convenient. It’s also great for all seasons, but I recommend making it in the fall because that’s when the squash is at its best.
High cholesterol and high blood pressure tends to run in my family, and I’ve been trying to come up with several recipes that are high in flavor and low in fat and cholesterol. This is definitely one of those recipes! I’ve been eating it by itself or with a whole wheat pita with some melted provolone cheese on it for lunch, and it keeps me full all day. Let me know what you think!
(side note: the above picture is not actually what the soup will look like in color - it's more of an orange from the carrots and squash - but I love how that picture portrays the consistency!)
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