Saturday, December 15, 2007

Holiday Soup Recipe

I just LOVE creamy soup. Particularly Butternut Squash Soup. I just put together this wonderful soup and I thought I'd share. It is kind of based on a Butternut Squash Soup recipe I had from Alton Brown - but it has much better flavor. Gotta love Trader Joe's - you can get all the ingredients there and have this amazing soup on the table with very little effort and time. Enjoy!

Harvest Soup

2 packages (1 lb. each) Trader Joe’s Fresh Harvest Medley
(combo of fresh yams, butternut squash, and turnips)
2 bags (8 oz each) peeled and cubed fresh butternut squash
olive oil
salt and pepper
1 box organic chicken broth
4 Tbsp. honey
1 tsp. nutmeg
½ tsp. ginger
1 cup heavy cream

Place aluminum foil sheets over two jelly roll pans; spray with Pam.

Spread all vegetables out evenly between the two pans. Drizzle with a nice amount of olive oil and sprinkly generously with salt and pepper.

Roast at 400 degrees for 30 minutes. Transfer veggies to a saucepot. Add broth, honey, nutmeg and ginger. Bring to a boil over medium high heat. Turn heat to low and simmer 30 minutes. Add cream. Puree with stick blender (or in small batches in regular blender). Add more salt if needed. May thin with a little half and half or milk if needed. Heat a few more minutes and serve!

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