Name: Roasted Veggies Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 2 cups of butternut squash (peeled, seeded and cut into sticks); 1 cup of sweet potato (peeled and cut into sticks); 3/4 cup carrots (peeled and cut into sticks); 3/4 cup of turnip cut into wheels; 1/2 cup red bell pepper (unveined, seeded, cut into strips); 3 cloves garlic (peeled and sliced); 2 tablespoons of olive oil; Freshly ground black pepper; Coarse sea salt; 2 quarts of water; 2 sprigs of fresh thyme; 1 cup fresh goat cheese pearls; 4 slices of bacon cut into small pieces

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Roasted veggies soup.

Today I’m sharing a recipe, a hearty roasted vegetable soup, absolutely inspired by the fall season and pumpkins and squashes and sweet potatoes. It summarizes the warmth and bright colors of autumn…

From late September to late November, when we celebrate Thanksgiving, pumpkins and all kinds of squash are present in gardens, porches, patios and windows, as they are on my table as colorful and nutritious ingredients.

Take a look at this soup. In a bowl I have the best of the season: colorful, tasty, it’s a variation of my classic butternut squash soup.

Goat cheese pearls to garnish roasted veggies soup

Its main ingredient is butternut squash which I roasted with some tubers including sweet potatoes, carrots and turnips, plus red bell pepper.

As this time of year we usually need more calories, I garnish this soup with fresh goat cheese pearls (which I made with my hands) and bacon bits. The combination is perfect and is delicious for lunch with half a sandwich, or as dinner appetizer.

Roasted Veggies Soup

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Servings: 6

Ingredients

2 cups of butternut squash peeled, seeded and cut into sticks
1 cup of sweet potato peeled and cut into sticks
3/4 cup carrots peeled and cut into sticks
3/4 cup of turnip cut into wheels
1/2 cup red bell pepper unveined, seeded, cut into strips
3 cloves garlic peeled and sliced
2 tablespoons of olive oil
Freshly ground black pepper
Coarse sea salt
2 quarts of water
2 sprigs of fresh thyme
1 cup fresh goat cheese pearls
4 slices of bacon cut into small pieces

Instructions

Preheat the oven to 350°F.
Arrange the squash, sweet potato, carrot, turnip and pepper in a pan or baking dish. Distribute the garlic and olive oil, add pepper to taste.
Roast the vegetables for 20-25 minutes, until tender.
In a pot over medium heat, add the roasted vegetables and water, and boil for 5 minutes.
With an immersion blender, blend the vegetables until smooth.
Lower the heat, add the thyme and cook uncovered for 10-15 minutes until the soup has the desired thickness.
Salt to taste.
Discard the thyme.
Meanwhile, in a skillet over medium heat, fry the bacon until golden brown, about 5 minutes.
Drain the bacon on a paper towel.
Serve the soup in a bowl with the goat cheese pearls and a bit of bacon.