Sometimes your body sends you a message. It tells you when you need to eat cleanly. After the holidays, my body not only told me, but yelled at me. Winter Root and Squash Soup to the rescue!
This is about as healthy as you can get. This soup is all vegetables, herbs and seasonings. You don’t even need stock, just water.
Peel, chop, simmer and puree. It’s that simple. And quite flexible, as I’ve discovered over years of making variations of this soup. Mix and match root vegetables and squash to your healthy heart’s content.
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Winter Root and Squash Soup
- 1 pound (16 ounces) of any winter root vegetables (or a mix) such as carrots, parsnips, turnips
- 1 pound (16 ounces) squash, peeled and de-seeded, such as butternut, acorn, pumpkin, delicata, or kabocha
- 1 medium yellow or white onion
- 1 medium fennel bulb
- 5 sprigs thyme
- 2 tablespoons olive oil
- 1 garlic clove chopped
- 1 1/2 teaspoons kosher (not table) salt
- 1 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper or red pepper flakes
- Trim fennel bulb stems and fronds. Slice the bulb down the middle and remove the bulb’s core. Dice the remaining bulb and set aside
- Peel and dice the onion
- Directly in your stock pot, heat olive oil on a medium flame. Add the diced fennel and onion. Sauté until translucent (about 7-9 minutes.) Add the garlic in the last two minutes
- While the onion and fennel are sautéing, peel, wash, de-seed and cube all root vegetables and squash to about 1-inch large dice
- Place vegetables in the stock pot and fill with enough water to just cover the vegetables
- Add salt, pepper, cayenne, and thyme sprigs
- Bring the stock pot contents to a boil, then reduce to a low simmer and cover
- Simmer for 30 minutes. All vegetables should be fork tender
- With an immersion or regular blender, carefully blend to a smooth puree. Puree in batches if necessary
- Taste for seasonings and adjust as needed
- Serves as is, with fennel fronds, thyme leaves or a dollop of sour cream or plain yogurt