I love fall. The change of color in leaves, the beautiful mums on doorsteps, the cooler weather, and most especially the food! Apples, spinach, cauliflower and the variety of squashes are at their peaks right now, so take advantage of the fruits of fall and try something different.
This week’s organic bin contained, carrots, butternut squash and some yams. So I roasted them and blended them for an easy, delicious, family pleasing meal that is chock-full of vitamins, minerals, antioxidants and fiber. I paired this soup with a green salad, to which I added roasted walnuts and goat cheese.
Here is the recipe:
- 1 onion, diced
- 2 carrots, diced
- 1 large sweet potato, peeled and cubed
- 1 butternut squash, peeled and cubed
- grated ginger
- vegetable stock
Place all vegetables on a roasting pan, drizzle with olive oil and sprinkle with salt and pepper. Roast for 45 minutes or until vegetables are tender. Place all vegetables in a large soup pot, and pour enough stock to cover vegetables and bring to a boil. Reduce to a simmer and add some grated ginger for a little kick. Cook for 30 minutes and then puree everything with a handheld blender.