I ❤ soups!  They warm you up when it’s chilly, they’re great for dipping bread in and, best of all, they’re usually pretty cheap.  What’s not to love?  I’m going to try and post a new soup recipe every Sunday until it stops being cold.

For starting off on my soupy journey, I made an awesome fall time, roasted veggie soup.  It’s filling and healthy too.  This soup just screams Halloween to me, with orange squash and carrots and a green basil oil.  My fireman was quite happy with it and called the recipe ‘a keeper,’ I hope you guys like it as much as I did.  This soup would be great served with any sort of bread you like!

Tuscan Squash Soup – served with rosemary foccacia rolls

Makes approx 8 cups, serves 4 as a main course – cost approx $.66 per serving

Ingredients

  • 1 small or medium butternut squash, skin cut off, guts scooped out and flesh cut into 1″ pieces – I got about a pound and a half of squash pieces ($.83)
  • 3 carrots, peeled, 1″ dice ($.25)
  • 1 onion, 1″ dice ($.14)
  • 3-4 russet potatoes, peeled, 1″ dice ($.10)
  • salt and black pepper, to taste
  • 2 Tbs olive oil
  • 1 cup/1 can white beans, divided use ($.60)
  • 2 cups vegetable stock
  • 3 cups milk ($.47)
  • Flavored oil – I used the basil oil I made a few weeks ago, any flavored oil or a nice extra virgin olive oil would be tasty too
  • Shaved parmigiano reggiano – just a bit for garnish

Preheat oven to 350F.  Prepare the squash, carrots, onion and potatoes then put them on a sheet tray and toss with the salt, pepper and olive oil.  Roast for approximately 45 minutes, stirring every 15 minutes or so.  You want to slowly roast the veggies till they get soft and slightly browned.  This step can be done ahead of time and you can pull the soup together later, at your convenience.

Put the veggies in a pot with the white beans (make sure you save a few for garnish, if you like, it’s purely aesthetic), vegetable stock, and milk.  Bring to a simmer.  Let the pot simmer for a few minutes to meld the flavors.  Blend until very smooth in any sort blending appliance you have, an immersion blender is by far the easiest.

Adjust the seasonings and viola!  It’s finished.  Ladle yourself a bowl and garnish with the reserved beans, a drizzle of flavored oil and a few shaves of parmigiano reggiano cheese.  So good!

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