Creamy Roasted Squash and Root Veggie Soup is a great way to use up some of winters best produce.
I love soup. Like really love. Especially warm, comforting creamy roasted squash and root veggie soup, like this one here.
I also love Cost Plus World Market and swoon over their dishes every time I am in there. Which is often since there is a store about 5 min from my house. That’s dangerously close. I had seen these soup bowls on several prior trips there and actually loved the whole set of dishes, but I don’t really need a whole set and I was waiting for a coupon to buy them. When I finally had a $10 off member reward coupon I hightailed it over there to get my soup bowls. AH!! They were on sale but there were only two left. And not quite matching, but still part of the same set. So I bought them. I had been wanting them too long not to. And I also bought some napkins in the clearance aisle. And a bamboo handled spoon. And that casserole dish. I told you that store is dangerous.
I was setting up for my shot and took a couple test pics and realized I liked how they came out without the soup in them. I just love these colors. Complements the color of my creamy roasted squash and root veggie soup really well I think. I also think soup always tastes better in brand new bowls, don’t you? Okay I just wanted an excuse to buy these. They were on sale after all..
The idea for this soup came from one Saturday am when we picked up our weekly basket of organic produce from Bountiful Baskets. Part of the massive veggie haul was a kabocha squash, two sweet potatoes, a pound of parsnips, two pounds of carrots, garlic, leeks, shallots and a whole lot more. I immediately thought ” SOUP!” when I saw these. I love getting our weekly fruit and veggie haul. I got a juicer fro Christmas and have been making daily green juices ( which even my kids love) as well as making other recipes, but so far out all the recipes I have made from our bountiful baskets veggies, this root veggie soup has been the clear winner.
I am a big fan of roasting veggies, whether just to eat as a side dish, or when making soups, I think it brings out so much more depth of flavor, plus roasting veggies smells amazing. My go-to oil for roasting veggies is coconut. I buy it by the gallon from Tropical Traditions. We go through it so fast, using it for so many applications from lotion, to makeup remover ( that would be just me) to adding it in smoothies and as my “secret” ingredient in soups. iI really complements the flavor of the roasted squash and veggies in this soup.
- 2 Tbsp Coconut oil
- 1 kabocha squash
- 2 medium sweet potatoes
- 1 lbs parsnips
- 2 lbs carrots
- 1 bulb of garlic
- 2 medium leeks, white and light green parts only, washed well and sliced thin
- 1 shallot, peeled and minced
- 8 cups of chicken stock (gluten free, low sodium)
- 1 can of coconut milk (Not coconut milk beverage)
- Salt and pepper, to taste
- Smoked paprika for garnish
I hope you enjoy this creamy roasted squash and root veggie soup as much as I do. I really want to go back and see if there are any more of these napkins on the clearance rack. Because, you know, I need an excuse to go shopping at Cost Plus.