Autumn really is the best time of year in and around NYC. Gone is the sweaty humid summer, and in return, is the crisp air, changing leaves and the bounty of the fall harvest. Added bonus is that football is back on, and you don’t have to schlep around in wet ‘muddy’ snow on your commute to work (well, not just yet).
One of the best kitchen gadgets we’ve recently purchased is the Cuisinart Smart Stick. Affordable and compact, it’s perfect for soups, purees, smoothies, sauces… We’re easing into fall with a simple roasted vegetable soup, using our Cuisinart Smart Stick. Perfect for a lazy Saturday early afternoon in front of the TV!
Roasted Vegetable Soup
(we used: Carrots, Butternut Squash & Apples )
4-5 Carrots, peeled and chopped into 1 inch cubes
2-3 cups peeled and chopped butternut squash
1 granny smith apple, peeled and chopped roughly. Toss with lemon juice to keep from oxidizing, and set aside.
1 small onion, peeled and chopped roughly
1 inch piece of peeled ginger, set aside while the vegetables are roasting
2-3 cups (depending on how thick / thin you like the soup) low sodium organic chicken stock
salt, fresh pepper, nutmeg (optional), olive oil
garnishes : croutons, parmesan cheese, drizzle of olive oil, toasted sliced almonds or pumpkin seeds
1). Pre-heat oven to 375 F. Peel and chop all the vegetables (carrots / squash / onion) and drizzle with olive oil, salt and pepper. Roast till just tender, approx 30 minutes.
2). In a large stockpot, put all the roasted vegetables and keep over med high heat. Add the chopped apples, chicken stock, ginger.
Simmer for 10 minutes for the flavors to come together and the stock is warmed through. The stock should be enough to just cover the vegetables.
3). Take the immersion blender and start pureeing the mixture slowly to avoid splattering. Once everything is sufficiently blended and there are no chunks left, you can taste for seasonings, and adjust the texture if it’s too thick by adding more stock.
4). Finish the soup over medium low heat by adding a tab of butter or touch of cream.
5). Serve with crusty bread, grilled cheese and your favorite garnishes.
*for a hint of spice you can also add a pinch of curry or cayenne pepper / cajun spices.