Roasted Vegetable Soup
I started making this soup a couple of years ago, and every time I make it, Brian says “why don’t you make this more often”. It is hearty, healthy, and so satisfying. You can easily adapt the recipe to use really any vegetables you have- eggplant, squash, carrots, mushrooms, etc. I love to use a variety of squashes when I can find them at the store.
You cannot really mess up this recipe, measure with your heart and to taste, and it will be delish. Chopping the veggies take the longest, and then you can let it simmer on the stove until you’re ready for dinner. I love a good prep when you can meal.
I hope you enjoy!
INGREDIENTS:
2 butternut squash
1 delicata squash
1 acorn squash
1 bunch of fresh kale
1 onion
2 cloves garlic
1 (32 oz) carton of vegetable or bone broth
Sharp cheddar cheese (we used smoked cheddar if you can find it)
Fresh thyme, chopped
Salt (you know we LOVE this salt), cracked pepper, and cayenne pepper
EVOO
Sweet italian sausage
Trader Joe’s pumpkin spice pumpkin seeds (optional, but very recommended)
Seasonal Squash
We love to make with a variety of seasonal squashes, but you could use any vegetables.
WHAT TO DO:
Prep your veggies: wash, peel, & chop the squash and onion into small cubes and wash kale and cut the stems
Drizzle veggies with EVOO, salt, cracked pepper, and cayenne pepper (seasoning to taste- I do not measure)
Bake veggies @ 400 x30 minutes (remove kale after 10 minutes and set aside in bowl)
Brown sweet italian sausage in pan while veggies cook
Transfer squash to bowl and add broth, purée veggies in blender or with an immersion blender (purée to your preference, but we like to keep some chunks)
Add pureed veggies to dutch oven, fresh thyme, 1 cup shredded sharp cheddar cheese, and browned sausage (leaving some to top soup with)
Add salt, cracked pepper, and cayenne pepper to taste
Simmer on low for at least 30-45 minutes or all day until ready to serve.
Serve topped with browned sausage, shredded cheddar, and pumpkin seeds.
