My Favourite Soups
My computer has had a technical problem for almost a week so I stopped worrying and just decided to have a break and enjoy autumn. It’s rather cold, rainy and dreary, today, but one of my goals this year is to stay positive and carry the weather with me, at all times. Did you ever read “The Greatest Salesman in the World” by Og Mandino, published in 1968?
This was one of my favourite paragraphs: “I will love the sun for it warms my bones; yet I will love the rain for it cleanses my spirit. I will love the light for it shows me the way; yet I will love the darkness for it shows me the stars. I will welcome happiness for it enlarges my heart; yet I will endure sadness for it opens my soul.”
Today I am sharing a simple and straightforward recipe that doesn’t require any explanation. The vegetables are drizzled with olive oil, seasoned with salt and pepper and roasted, then blended, with stock (broth). The only spice used is mixed spice (It’s a mixture of ground: bay leaves, cardamom, cinnamon, cloves, coriander, ginger and nutmeg). If you don’t have mixed spice, use pumpkin spice mix. I hope you’re enjoying the new week? Enjoy the rest of the week!
- Ingredients
- 1 large onion, quartered
- 1 kg mixed, butternut squash, sweet potatoes and carrots (about two cups diced, each, total 6 cups)
- 4 cloves garlic, unpeeled
- 2-3 tablespoons olive oil
- 1250-1500ml (5-6 cups) vegetable broth (stock)
- 1 teaspoon mixed spice (or pumpkin spice)
- Salt and freshly ground pepper to taste.
- 120ml (½ cup) whipping cream (35%, double cream)
- Shaved parmesan or roasted pumpkin seeds garnish
Please assemble all ingredients before you start
Preheat the oven to 425°F (220°C). Brush a roasting pan with olive oil. Mix all the vegetables in a large bowl and add the olive oil, mixed spice and enough salt and pepper to taste. Toss to mix well, then arrange the vegetables in a single layer, on the roasting pan. Roast for about 30-40 minutes, turning at least once, until slightly charred.
Garnish the soup with roasted pumpkin seeds or any other garnish you prefer
Serve the soup
Roasted Butternut Squash Carrot and Sweet Potato Soup
Preparation time: 15 minutes; Cooking time: 35-40 minutes; Makes: 6 x 250ml cups
Ingredients
- 1 large onion, quartered
- 1 kg mixed, butternut squash, sweet potatoes and carrots (about two cups diced, each, total 6 cups)
- 4 cloves garlic, unpeeled
- 2-3 tablespoons olive oil
- 1250-1500ml (5-6 cups) vegetable broth (stock)
- 1 teaspoon mixed spice (or pumpkin spice)
- Salt and freshly ground pepper to taste.
- 120ml (½ cup) whipping cream (35%, double cream)
- Shaved parmesan or roasted pumpkin seeds garnish
Instructions
- Preheat the oven to 425°F (220°C). Brush a roasting pan with olive oil. Mix all the vegetables in a large bowl and the olive oil, mixed spice and enough salt and paper to taste. Toss everything to mix well, then arrange the vegetables in a single layer, on the prepared roasting pan. Roast for about 30-40 minutes, turning at least once, until slightly charred. Meanwhile bring the stock to a rolling boil.
- Transfer the veggies to a container or blender, squeeze the garlic flesh out of the skins and blend or process with 4-5 cups hot stock. Add more stock if too thick.
- Pour into a pot and heat until piping hot, add the cream and serve.
- Last Updated: 9 November 2018
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Wow this looks good
Thank you. Have a great day!
Liz
Looks fantastic! I’m going to make this 🙂
I wish you a happy cooking and a great week!
Liz
It’s always a good idea to roast vegetables before adding them to the stock pot. Adding both sweet potatoes and carrots to squash soup is a new twist for me and a very good one. The resulting color screams Fall.
Thank you, John. The soup was awesome!!! Have a fabulous week!
Liz
Beautiful and so smooth! Looks delish! 🙂
Thank you. It was delicious!
Liz
I don’t know that Mandino book–but the quote is so perfect. I love it! And, like you, I’ll try to live by it!
Thank you. Have a lovely weekend!
Liz
It`s nice that you are back and with a delicious Halloween soup too.:-) Butternut squash is difficult to come by here, so I use regular orange pumpkin for soup. Thanks for the inspiration, I`ll try to add sweet potato and carrot this year, like you do. I like trying something new.
Oh yes the addition of carrot and sweet potato makes it very sweet (sugar sweet) and tasty. I love it!
Liz
I’m just about to make pumpkin soup so wish I had seen this recipe first!
Enjoy your pumpkin soup. Maybe next time!
Liz
Ooh definitely a favorite of mine Liz 😄 .
Me too, Cathy? How goes life???
Liz
Life is great Liz 😄 just bought some little native ground covers to plant between the granite rocks to help stabilise the soil there.
I wish you all the best with the ground covers. I hope it will give the ground a better look. Enjoy your weekend!
Liz
Thanks Liz, you too 😄
The sweet potatoes give the soup a nice color.
Virtual hugs,
Judie
I totally agree, Judie.
Virtual Hugs to you too!
Liz
So many good for you things in one yummy looking soup!
Thank you. The soup was a big hit!!!!
Liz
I just happen to have a butternut squash sitting on my counter wondering what it should become! Roasting the squash is such a great way to bring out the flavour! I must try that. Usually I just cook it and squish it with a blender but it does tend to taste like it’s missing something. Roasting – I think – is the trick. Thanks for that Liz. Hope your computer is feeling better! Missed your posts but just thought perhaps you are taking a much needed break! I too love that quote you posted. Food for thought. Today it is a lovely sunny autumn day here. The wind has come up a bit and a few puffy white clouds. Last night was one of those ‘dark and stormy nights’ you read about in murder mystery novels. Hope things are going well for you!
Dear Sandy,
Oh yes, times are so busy, I can’t quite keep up with the pace of everyone and everything! I am looking forward to hearing what happened to the butternut squash. Did it become a roasting squash? I have one sitting in my cold room right now. I’ve been procrastinating for one week. My computer is up and about again. Oh how I missed it in those few days I couldn’t access it. It was a dark stormy night….oh you cracked me up. The weather here is dull and terrible for taking blog photos so I haven’t been cooking as much as I should. I wish you a happy weekend. Did you finish renovating the room? I am sure it’s gleaming!
Liz
I adore addition of roasted pumpkin seeds in this wonderful soup.
They were toasty and crunchy. The soup tasted delicious. Have a happy weekend!
Liz
This post made my day Liz xox ❤
Ha ha I saw your e-mail Ralph. It sure did make your day. Have a lovely day, tomorrow!
Liz
This looks delicious and healthy! Just what I need to help reign in my eating that has gotten quite out of control lately.
Oh I think I am more out of control than you are. I keep on hoping I’ll do better tomorrow and tomorrow never comes!
Liz
Haha I’m exactly the same way 🙂
We are “real” human beings. To err is human….enjoy your day!!!!
Liz
I love that you roasted the veggies to bring out all that yummy sweetness. Delicious!
Thank you!
liz
Great looking combination of veggies for a soup. I just love butternut squash this time of year!
Thanks, Mama D. How are you| Long time! Enjoy the week!
Liz
Crazy as usual here! We went to an air show out of town over the weekend plus the oldest turned 7 years old! Swim begins today so twice a week we will be eating dinner at the gummy since they are now in two different groups/times. How are you doing?
Mama D,
I am good. Quite busy because school is now on and we have lots of things to do. I can hardly cope with the blog, but I keep on trying Have a wonderful weekend!
Liz
You have such a great attitude. I love the idea of carrying the weather with you and the quote you posted. It encourages me to have a better attitude. Also, your soup looks delicious and so perfect for fall! Thank you for your positive post today!
Hi Shari,
Thanks so much for appreciating the post. The soup tasted great, perfect for fall. I wish you a lovely week!
Liz