Honey Roasted Winter Vegetable Soup

“Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches its resources to give a hearty sustenance and cheer? Who warms you in the winter and cools you in the summer? Yet who also is capable of doing honor to your richest table and impressing your most demanding guests? Soup does its loyal best, no matter what undignified conditions are imposed upon it. You don’t catch steak hanging around when you’re poor and sick, do you?”
Judith Martin (Miss Manners)

Ingredients:

2 butternut squash (about 2 lbs each)
4 carrots, peeled
½ pound parsnips, peeled
1 onion, thinly sliced
¼ cup honey
3/4 stick butter
9 cups chicken broth
1/2 teaspoon mace
2-3 teaspoons finely chopped crystallized ginger
Pitch of cayenne pepper
Sea salt, to taste

Directions:

Preheat the oven to 350.

Halve the squash lengthwise and scoop out the seeds. Place the squash, cut side up, in a large roasting pan. Cut the carrots and parsnips into small pieces, and scatter them, along with the onion, around the squash. Sprinkle the cut surfaces of the squash with the honey and dot all over with the butter. Pour 2 1/2 cups of the broth into the pan and cover it tightly with aluminum foil.  Bake until all the vegetables are very soft, about 2 hours.

Carefully remove the foil and let the vegetables cool slightly. Scoop the squash out of the skins and place it in heavy soup pot. Add the other vegetables, juice from the pan and the remaining 6 ½ cups of broth. Season with the mace, crystallized ginger, cayenne and salt. Stir together and bring to a boil. Reduce heat to a simmer and cook, covered for 10 minutes.

Puree the soup with an immersion blender or by batches in a blender or food processor until it is very smooth. Return the soup to the pot and add extra broth, if necessary, to thin it to the desired consistency. Heat it through. This soup can be refrigerated or frozen, but there is unlikely to be any soup leftover.

Serves 10

12 thoughts on “Honey Roasted Winter Vegetable Soup

  1. GreedyFrog says:

    This must be absolutely delicious!

  2. This would be lovely right now

  3. Ummmm, sounds quite satisfyingly delicious – and I just happen to have some butternut squash on the counter. I’ll have to try this.

    I made a new pumpkin pie recipe this year that called for 1/2 t of chipotle powder. It was fabulous with just a hint of heat in the end.

  4. Mmmm, I’ve been desperately seeking squash recipes lately and I love this with the crystallized ginger in it.

  5. […] Honey Roasted Winter Vegetable Soup (romancingthebee.com) […]

  6. […] Honey Roasted Winter Vegetable Soup (romancingthebee.com) […]

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