| Roasted Vegetable SoupGreat Tastes of Manitoba 2009 |
Yield: 6 servings
| 1 |
acorn or butternut squash, cut into eighths, seeded
|
1 |
| 3 |
carrots, peeled and coarsely sliced
|
3 |
| 3 |
zucchini, peeled and coarsely sliced
|
3 |
| 1 |
red onion, quartered
|
1 |
| 1/2 |
head cauliflower, cut into florets
|
1/2 |
| 1 |
head of garlic
|
1 |
| 1/2 cup |
canola oil
|
125 mL |
| 1 Tbsp |
dried basil
|
15 mL |
|
sea salt and pepper to taste
|
||
| 7 cup |
chicken broth
|
1.75 L |
Directions:
Preheat oven to 400ºF/200ºC. Combine squash, carrots, zucchini, red onion, cauliflower and garlic in a large bowl. Toss with canola oil, basil, salt and pepper. Place mixture on baking sheet, making sure the squash is cut side down. Roast in oven for 50 minutes or until tender. Using a big spoon, scoop the squash out of its skin and into a food processor. Remove garlic skin. Place in food processor. Add carrots, zucchini, onion and cauliflower. Puree the mixture, slowly adding half the amount of chicken broth. May have to work in two batches. A smooth texture is desired. Place puree mixture in large saucepan and add remaining broth. Mix well and heat through. Serve immediately.
