As the leaves begin to turn and the air grows crisp, there is nothing quite as comforting as a steaming bowl of homemade soup. This recipe combines the earthy sweetness of roasted squash and carrots with the creamy texture of potatoes for a satisfying meal that captures the essence of the season. It is a simple, one-pot starter that fills your kitchen with the fragrant aroma of slow-roasted vegetables.
Recipe Details
- Yields: 4
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 60 min
Ingredients
- 1 Medium Squash
- 3 Potatoes
- 4 Carrots
- 1 Small Onion
- 1 Chicken Bullion Cube
- 1 cup Water
- 2 cups Milk
- Salt
- Pepper
Instructions
- Begin by peeling and chopping the squash, potatoes, carrots, and onion into uniform pieces. Transfer the prepared vegetables into a pot that is safe for oven use.
- Add the chicken bullion cube and one cup of water to the pot. The water is essential to prevent the vegetables from scorching during the roasting process. Place the pot into an oven preheated to 350°F and bake until the vegetables are fork-tender and soft.
- Once the vegetables have finished cooking, check the liquid level. If there appears to be too much stock remaining in the pot, you can carefully drain some of it away to achieve your preferred soup consistency.
- Using electric beaters or a blender, puree the mixture until smooth. As you blend, gradually pour in the two cups of milk to create a velvety, creamy texture.
- Finish the soup by seasoning with salt and pepper according to your personal preference.
Tips for Success
When blending your soup, using electric beaters directly in the pot is a quick way to achieve a rustic, creamy finish. If you find the soup is too thick after pureeing, you can always splash in a little extra milk or reserved stock until it reaches the perfect consistency.
Ladle this warm, golden soup into deep bowls and serve with a piece of crusty bread for the ultimate autumn lunch.
