I’m reading this on a rainy British Saturday and intending to do exactly that… and to switch the squash for the sweet potato I have in the cupboard… and to make the whole thing in my Soup Maker (a marvellous gadget). Essentially I’m just using this as inspiration!
This was excellent! And I even burnt the veggies a bit getting sidetracked by the second half of the UNC-NC State game and it turned out amazing. Added in the half can of cannellini beans as well.
Holy cow - this soup is amazing. I stood over the sink eating it straight out of the blender. Used carrots instead of butternut squash and lactose free Greek yogurt at the end. SO good!
Yes it'll be delightful. Taste it after blending and it if feels a little flat, it's bc you're missing the acid from the sour cream. Add a squeeze of lemon, lime, or a splash of any clear vinegar.
Wow this one is amazing!!! I added cannellini beans and some coconut milk before blending. The croutons were a simple but delicious add on. I will double this next time!
Coming back to say I made a lazy version of this in my soup maker, with a can of tomatoes added and with a sweet potato instead of squash, as well as the jarred pre roasted red peppers and garlic purée. Absolutely delicious, thanks for the prompt!
If you're going to add lentils, you'll have to cook them first so I would perhaps change the soup from a roasted soup to a one pot soup and just add like 6 cups of stock and all of the veggies plus one cup of red lentils bring it to a boil, then reduce it to a simmer for 20 to 30 minutes until everything is tender and then use an immersion blender to blend it all up
I have made this recipe at least five times in the last three months - it was all I wanted to eat after having my second baby in the dead of a Minnesota winter. Cozy, healthy, and delicious. And it freezes so well!
Loved this! Doubled and added a can of strained cannelini beans -- delicious! Made with the ham and fig grilled cheese baking method (but just plain cheese).
Good kid! Go with orange.
Let's say you wanna be ULTRA lazy .... could you buy those jarred roasted red peppers to sub in for the roasting step entirely? Or is that sacrilege?
I'm so into this. Roasted red peppers plus cannelini beans plus some stock and all of these seasonings.... could be excellent.
I’m reading this on a rainy British Saturday and intending to do exactly that… and to switch the squash for the sweet potato I have in the cupboard… and to make the whole thing in my Soup Maker (a marvellous gadget). Essentially I’m just using this as inspiration!
This was excellent! And I even burnt the veggies a bit getting sidetracked by the second half of the UNC-NC State game and it turned out amazing. Added in the half can of cannellini beans as well.
go heels tho, worth a little burned veg!
Holy cow - this soup is amazing. I stood over the sink eating it straight out of the blender. Used carrots instead of butternut squash and lactose free Greek yogurt at the end. SO good!
this is what I like to hear!
If I were to use full fat coconut milk instead of sour cream for df would that be ok?
Yes it'll be delightful. Taste it after blending and it if feels a little flat, it's bc you're missing the acid from the sour cream. Add a squeeze of lemon, lime, or a splash of any clear vinegar.
Wow this one is amazing!!! I added cannellini beans and some coconut milk before blending. The croutons were a simple but delicious add on. I will double this next time!
yummm excellent additions <3
Can’t wait to make this- perfect for a dreary weekend! Also have a loaf of sourdough proofing, so win win 🙌🏻
oh you lucky duck with fresh sourdough!!
Coming back to say I made a lazy version of this in my soup maker, with a can of tomatoes added and with a sweet potato instead of squash, as well as the jarred pre roasted red peppers and garlic purée. Absolutely delicious, thanks for the prompt!
What kind of soup maker do you have? I’m not aware of that particular kitchen gadget!
I've been meaning to ask this too!! are you European, lily?? is it one of those thermomix things??
Much cheaper than a thermomix! I’m in the UK.
They’re pretty common here in the U.K. - think of an electric kettle with a blending blade
https://www.lakeland.co.uk/27214/lakeland-saute-soup-maker?utm_source=google&utm_medium=cpc&gad_source=1&gclid=CjwKCAiAopuvBhBCEiwAm8jaMZOK3v-k7vnFn1pb4jsm0Boc2le9bYqSOQ3osQjeBQLOw2EnUJggihoCWfkQAvD_BwE
Simply excellent. Roasted the veggies the night before, then made the soup the next day and ate it cold right from the blender. I couldn't be stopped!
ok I ate so much of this soup cold out of the fridge!!!! I feel seen haha
DELISH!! my soup-hating husband loved. used the whole garlic head and feeling 0 regrets
If we love garlic would it be bad to put the entire thing in the soup?
no it'll be delish
(I just wrote it this way because for non-garlic lovers, it was a little much, but for us garlic lovers, it's delish with the whole thing)
I bet red lentils would be great in this too!
definitely!!!!
if we were to add lentils, what would be the best way to do so??
If you're going to add lentils, you'll have to cook them first so I would perhaps change the soup from a roasted soup to a one pot soup and just add like 6 cups of stock and all of the veggies plus one cup of red lentils bring it to a boil, then reduce it to a simmer for 20 to 30 minutes until everything is tender and then use an immersion blender to blend it all up
thank you so much!
pro tip: you will want to double this recipe! make two sheets and you will thank yourself for the lunch leftovers!
I have made this recipe at least five times in the last three months - it was all I wanted to eat after having my second baby in the dead of a Minnesota winter. Cozy, healthy, and delicious. And it freezes so well!
Loved this! Doubled and added a can of strained cannelini beans -- delicious! Made with the ham and fig grilled cheese baking method (but just plain cheese).
How do you store roasted garlic?
i always just keep it in a ziploc or aluminum foil in the fridge for about 5 days!
Do you take it out of the skin or leave it in?
This is a real first for me! 😆 fresh garlic usually upsets my stomach so i normally use the pre-minced kind.
Squeeze the garlic out of its skin!