Roasted Root Vegetable and Organic Winter Squash Soup
I started off par baking the following ingredients, in order to get them soft enough to handle with ease!
1 Organic Butternut Squash
2 Whole Beets
2 Whole Sweet Potatoes
While those were in the oven, I chopped the following Ingredients:
1 Whole Shallot
1 White Onion
1 Red Onion
2 Large Carrots (heirloom variety are my favorite!)
2 Large Parsnips
3 Diced Roma Tomatoes
I then sautéed all chopped ingredients in the pot I was going to stew the soup in! I love when I can make less of a mess!
Once the hard veggies were done roasting in the oven for 20 minutes at 400 Degrees, I cubed them and sliced them to the size of my personal preference.
I added those ingredients, and turned the heat up on my burner. Adding a little bit of char to the Vegetables brings out a dynamic flavor, not only in each bite, but in the broth as well!
Once there was slight browning, I did add some Veggie Stock and water, as well as Dill, Rosemary, Sea Salt and Pepper.
I usually add a lot of spice, but went a different flavor route for this recipe. And it turned out the delicious! The tomatoes are necessary to add a nice acidic flavor, and the textures work nicely together.