Bold Roasted Vegetable Soup with Pureed Acorn Squash, Sweet Potato and Carrot

Chef's notes

This rich and creamy soup also starts with charred roasted vegetable seasoned with blend. Soup is also flavored with sautéed pancetta, fresh ground nutmeg, salt, white pepper and is sweetened with brown sugar.

Cream cheese adds rich texture. The soup is thinned with chicken broth and served with a dollop of sour cream.

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Bold Roasted Vegetable Soup with Pureed Acorn Squash, Sweet Potato and Carrot

Ingredients

Charring vegetables

2-large sweet potatoes
1-pound carrots
Olive oil
1 teaspoon Herbes de Provence spice
1 medium acorn squash
2 tablespoons softened butter
1 tablespoon brown sugar

Other ingredients

¼ pound cubed pancetta
2 32-oz chicken broth plus more if needed.
8-oz creamcheese*
¼ teaspoon fresh nutmeg
Salt and white pepper
Additional brown sugar
Fat Free sour cream

* option, try substituting with creamy goat cheese

Instructions

Peel and cube sweet potatoes. Peel carrots and thick slice. Toss each with olive oil while sprinkling with Herbes de Provence spice. Oven roast single layer with 400°direct heat. Flip them over occasionally. Remove when soft and slightly caramalized.
Cut squash into four wedges; remove seeds. liberally brush with butter and sprinkle with brown sugar. Squash is also placed in oven, roasted with skin sides down. When ready skin easily peels off by hand.
While vegetables are roasting, create a wonderful flavor base by browning a quarter pound of finely cubed pancetta in a large finishing pot. Cover with chicken broth and simmer until vegetables are ready.
When vegetables are charred and squash’s pulp is very soft throughout eliminating bitterness, puree potato, carrots, and squash pulp with cream cheese, nutmeg, and remaining chicken broth. Mix into pot with pancetta. Reheat and finish by adding more broth if needed for desired thickness. Add salt, white pepper and brown sugar to taste.
Serve in individual cups or bowls with dollops of sour cream.

No items found.

Bold Roasted Vegetable Soup with Pureed Acorn Squash, Sweet Potato and Carrot

Bold Roasted Vegetable Soup with Pureed Acorn Squash, Sweet Potato and Carrot

Ingredients

Instructions

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