I’m already thinking Fall these days, when it comes to cooking. Although the only evidence of Fall around here is that the days are a little shorter. No leaves falling, no crisp air, no smells of fires burning. Actually, if it smells like smoke chances are the hills are on fire…last week it was 100 degrees here! Fall in Northern California feels more like Summer is most other parts of the country. Nevertheless, its not too early for a delicious and hearty fall vegetable soup.
My wife loves this soup whenever she’s sick.
It’s cheap to make and I get to haul out my favorite piece of kitchen hardware.
This soup is perfect with some crunchy grilled garlic bread or with freshly made croutons. I made these by cutting some up some rustic bread into 1-inch chunks, tossing with a little olive oil and roasting in a 350 degree oven for about 3-4 minutes.
The recipe is from Barefoot Contessa.
- 3 to 4 cups chicken stock, preferably homemade (I end up using more than 4 cups, more like 5 or 6)
- 1 quart Roasted Winter Vegetables, recipe follows
- Kosher salt and freshly ground black pepper
Yield: 6 quarts
Ingredients – Roasted Winter Vegetables:
- 1 pound carrots, peeled
- 1 pound parsnips, peeled
- 1 large sweet potato, peeled
- 1 small butternut squash (about 2 pounds), peeled and seeded
- 3 tablespoons good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don’t cut them too small.
Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.