November RotM: Roasted Root & Garlic Soup

Happy Thanksgiving, friends!

This recipe was actually born from a kitchen accident. I was prepping to make a delicious vegetable tart for Friendsgiving last weekend and overcooked the pastry, so I was left with heaps of butternut squash, sweet potatoes, carrots, and shallots. Delicious on their own (in fact, you could just leave out the second half of the recipe and have yourself a great veggie side to bring to Thanksgiving), but I couldn't resist a new experimentation.

My intention had been for the tart to be recipe of the month, but this happy little accident was too rich and delicious to keep to myself. This soup is autumnal comfort in a bowl. The butternut squash gives it a creamy consistency while the rosemary adds a soft warmth to make your insides smile.

Servings: 4

Prep time: ~20 min

Cook time: ~40 min

Ingredients:

2 tbsp olive oil

1 medium butternut squash

2 carrots

1 medium sweet potato

4-5 shallots

(4.5 c of veggies total)

S & P

1 small head garlic

2 c vegetable broth

1 tsp finely chopped rosemary

For serving (optional) :

Feta

Crusty bread

1. Preheat oven to 400F. Chop the top off of the head of garlic. Drizzle with olive oil, wrap in foil, and place in the oven for 10 minutes.

2. While garlic roasts, peel and chop veggies into ½ in pieces. Toss with the olive oil and a dash of salt and pepper. Spread on a baking sheet and add to the oven with the garlic. Roast for 20 minutes or until fork-tender.

3. Allow garlic to cool until it can be handled. Squeeze the garlic from each clove into a large soup pot. Add the roasted veggies and broth, and blend to desired smoothness with an immersion blender (if you don’t have one, a regular blender works just fine).

4. Heat on medium-low, stirring frequently, until warm throughout. Serve immediately.

What's your favorite fall food? Let me know!