Roasted veggie soup
From linnydnyc 14 years agoIngredients
- 1 butternut squash, peeled, seeded and cubed shopping list
- 2 carrots, peeled and cut into 1 inch chunks shopping list
- 1 onion, peeled and quartered shopping list
- 1 head of garlic, top cut off and wrapped in foil shopping list
- 1/2 can lite coconut milk shopping list
- 1 tsp fresh grated ginger shopping list
- 4 cups chicken broth shopping list
- salt and pepper shopping list
How to make it
- Preheat oven to 400 degrees
- Toss vegetables in a bit of olive, salt and pepper and spread on a baking sheet. Place foil wrapped garlic in corner. Roast oven for 25 - 30 minutes, until squash is tender. Flip around veggies once during roasting.
- Put all veggies in a pot. Add ginger. Remove garlic from foil and remove all cloves. Roughly chop and put in pot.
- Add chicken broth.
- Using a hand blender, puree vegetables until smooth.
- Add coconut milk and season with salt and pepper. Heat through.
People Who Like This Dish 3
- ttaaccoo Buffalo, NY
- elgourmand Apia, WS
- mbeards2 Omaha, NE
- lizzconn Naas Co Kildare, IE
- linnydnyc New York, NY
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The Rating
Reviewed by 2 people-
Interesting. Going to have to try this and check the flavor difference. Do you deglaze the baking pan and put that in the soup? Should do, I would think. RJ
elgourmand in Apia loved it
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