Here are pictures of the veggies before they are roasted, after they are roasted, and in the pot before being pureed.Basically the soup starts with the roasted veggies, then add the veggies to a good vegetable or chicken stock. (If you don't have time to make your own, use a low fat, organic and low in sodium commercial stock).
I used acorn squash, butternut squash, carrots, onion, celery, zucchini, and garlic and added a drizzle of olive oil over all before roasting on a sheet in the oven at 350 degrees for about 45 minutes.
After scooping out the baked squash, I cut up the veggies a bit and added them to about 9 cups of chicken stock. (Vegetable stock would have also been very nice but I was out) Add about 2 teaspoons of ground cumin and some fresh ground pepper. (We often use a berbere spice blend instead)
Simmer the veggies in the stock for about 20 minutes, then use a hand blender ,otherwise known as an immersion blender, to puree the soup.
When serving, add a dollop of light sour cream and a light grating of fresh nutmeg.Voila! A hearty soup full of goodness. Freeze some portions for later.
9 comments:
The pictures look great and the recipe sounds easy. I can imagine that it was awesome! Look forward to seeing more picture recipes soon.
Looks tasty and I want to try it!
Now I think that I should have taken some pictures of the awesome vegetable soup I made too.
Oh yeah, what is a hand blender?
A hand blender...sometimes called a "boat motor" is really a single bladed, one handed food processor. It can be used for soups and beverages and cleaned up in the dishwasher. Check it out on the internet. Maybe Santa will get you one. :)
It looks very yummy and would be perfect for our chilly -40C AB winter. Looking forward to more of recipes and of course some sampling. What wine would go with Acorn and Butternut Squash Soup?
S
Susan, Try this Argentine wine: don Rodolfo, Cafayate Valley, Tannat grape..intense grape colour..dark purple red. Strong grape, fruity notes. Smooth, full bodied, medium finish. Robust tannins..quite drinkable....S
Came across your blog while searching for articles and comments on wines made from the Tannat grape. This variety of grape is 'in the news' lately as recent studies indicate that the Tannat grape it is one of the most "heart healthy" varieties available.
Tannat wines contain one of the highest levels of procyanidin (a type of polyphenol) which is a highly effective anti-oxidant in the fight against heart disease. Tannat wines are most effective when produced from grapes grown at high altitudes; your don Rodolfo certainly qualifies there as it is grown at 6,000 ft altitude. It's also important that they are fermented in the 'old world' method where the vintner allows for a contact time -- where the fermenting liquid is in contact with the grape skins and seeds -- of at least three weeks.
I'm including a link to an article that gives some background on this. Turns out that wines made from the Cabernet Sauvignon grape are heart healthy too; good thing too because they are one of my favourites.
Awesome pictures by the way! I'm not very good in the kitchen but I may give your recipe a try; it looks SO good. Link: http://www.telegraph.co.uk/health/main.jhtml?xml=/health/2006/11/27/nosplit/hwinediet27.xml
Mmm that looks pretty good! - I like the pictures!!
-J
I would like to know more about your Gingersnap cookies. I've tasted them and they are wonderful.
Hey, Thanks for the comments. I will add some pics and a recipe for the gingersnaps. I also appreciate the comments regarding wine with tannins. We were looking for French and Italian wines but they aren't available here. When I get time to spare...I will add more recipes. Thanks for dropping in on my BLOG!
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