Tuesday, February 7, 2012
Roasted Butternut Squash and Carrot Soup with Collard Greens
OK OK I know what you are saying. Collard greens again, Jessica?! And this looks surprisingly like the sweet potato soup you made. And the carrot soup you made. And collards again! Come on!
OK, so I like orange vegetables.
And maybe I eat a lot of collard greens. I am Portuguese, people. We sustain ourselves on collard greens soup and chorizo.
The difference is I roasted an entire butternut squash and a bunch of carrots. The squash family is all new to me. Growing up we NEVER ate squash. This past year I ate more squash than I did in my entire lifetime...acorn, sweet dumpling, buttercup, butternut, spaghetti. It didn't hurt that the farm stand up the street was practically throwing free squash at us. Not literally of course, because that would hurt like something else.
We had friends with babies over for dinner the other night. I put aside some carrots and butternut slices on their own tray to roast without salt and olive oil. After roasting, I added them to a small saucepan with two cups of water and pureed with a handheld immersion blender. Heated it up, and voila! Instant baby food. The babies loved it! I think, lol
Peeling squash does take a little time so put on some Pandora and get to it!
Roasted Butternut and Carrot Soup (with Collard Greens)
1 butternut squash, peeled, cut in half lengthwise, seeds removed, and sliced in 1 inch width pieces
1 pound of carrots, peeled and cut in quarters
3 tbsp of olive oil
1 onion, diced
2 cloves of garlic, minced
3 quarts of chicken stock, (I made my own in a another stock pot with a skinless chicken breast on the bone, one onion diced, salt and 1 tbsp crushed red pepper. Simmer on medium heat until chicken cooked through. Remove chicken and use stock in this soup)
1 bunch of collard greens, removed from center stem, coarsely chopped in ribbons
Heat oven to 450 degrees. Mix squash and carrots and spread onto two baking sheets. Drizzle 2 tbsp olive oil and some salt over veggies and mix well with hands. Roast for 30 minutes or until softened. Half way through you may want to flip over veggies to prevent burning.
In a stock pot, heat 1 tbsp of olive oil. Saute onions for a couple minutes. Add garlic and saute for several minutes, stirring frequently. Add roasted vegetables and stir well. Saute for a couple minutes. Add stock and heat through. Puree with immersion blender. Season to taste. Add collards and cook until tender, about 10-15 minutes. Serve.