Sunday, November 28, 2010

Post Thanksgiving soup for you

After a week long Thanksgiving holiday vaca back East, I am gearing up for my holiday party this coming weekend. It's chilly here in LA so I am staying warm and keeping my energy up while doing my holiday decorating with this yummy and super easy soup recipe from Martha Stewart recipes. It's dairy free and easy on the waistline :). It was a hit at my pre-thanksgiving girl party and a great way to use up your leftover sweat potatoes, pumpkins and squashes.  I added cinnamon to the recipe and left out the mushrooms and it was just as good. Enjoy!


Serves 4
  • 2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded
  • 1 onion, peeled and quartered through the stem
  • 2 shiitake mushrooms, stemmed, caps wiped clean
  • 1 garlic clove, peeled
  • 1/2 cup olive oil
  • Coarse salt and freshly ground pepper
  • 5 cups homemade or store-bought low-sodium vegetable stock


  1. Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
  2. Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.

Read more at Roasted-Pumpkin Soup - Martha Stewart Recipes 

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