Slightly Spicy Roasted Root Vegetable Soup with Parmesan Croutons

Roasted Vegeetables + broth = roasted vegetable soup. I love this kind of math.

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Serves: 4 (and doubles easily)

Roasted Root Vegetable Soup with Parmesan Croutons from Katie Workman/ themom100.comI had actually developed the recipe for these roasted vegetables for  Cost Plus World Market and liked them so much I wanted to make them again, and so I did.  And then I had some leftovers, so as often happens, I thought of soup.

These slightly spicy, and just a touch of sweet, roasted vegetables became an instant soup with the addition of some broth (and using vegetable broth give you a vegetarian soup).  I topped the bowls with some Parmesan Croutons I had recently made, and frankly I would make both the vegetables and the croutons again just for this soup.

Winter may be coming, though it doesn’t feel like it today, but, baby, I’ve got your autumn in a bowl right here.


Root Vegetables

  • 2 cups 1-inch cubed butternut squash
  • 1 cup very thickly sliced carrots
  • 1 cup 1-inch cubed rutabaga
  • 2 tablespoons olive oil
  • 1 teaspoon Kosher or coarse salt
  • ½ teaspoon freshly ground black pepper

Chipotle-Scallion Glaze and Soup

  • ¼ cup chopped scallions
  • 1 tablespoon pureed chipotles in adobo (see Note)
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 3 cups chicken or vegetable broth or stock
  • 2 cups Parmesan Croutons

1. Preheat the oven to 400°F. On a rimmed baking sheet lined with parchment or aluminum foil and sprayed with nonstick spray, toss the butternut squash, carrots, and rutabaga with the 2 tablespoons olive oil and salt and pepper.

2. Roast the vegetables in the oven for 20 minutes. While the vegetables begin roasting, make the glaze.

3. In a food processor or blender, combine the scallions, pureed chipotles in adobo, honey and 2 tablespoons olive oil. After the vegetables have been in the oven for 20 minutes, remove them from the oven, drizzle over the glaze, toss to combine well, and return the baking sheet to the oven. Roast for another 20 to 25 minutes, until the vegetables are tender and nicely caramelized.

4. You can either transfer the vegetables to a food processor or a blender with 1 cup of the broth and puree, or use an immersion blender and puree the vegetables with 1 cup of the broth right in the pot. Either way, combine the pureed vegetables with the remaining 2 cups broth in the pot, and heat until everything is hot and smooth.

5. Serve in bowls with the Parmesan Croutons.

Note:

To puree up a can of the peppers in their sauce, just dump the contents of the whole can right into the food processor, puree it up, and then put it in a sealed container in the fridge. Whenever a soup or a stew or a chili or a dip or anything calls for a little touch of smoky heat, in goes a tablespoon or two of the puree.

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