Roasting brings out the flavors in so many vegetables, but roasted vegetable soups can be laborious to prepare. This is a hearty, quick and really versatile week night soup. Best of all it requires only a sheet pan and a pot to come together. You can take this soup in any direction you’d like by changing the herb and/or adding spices like curry powder or chili powder. I took the idea and many of the ingredients from a recipe J. Kenji Lopez Alt published, but have changed it to make it quicker and, I think, even better in taste and texture.
Please feel free to leave a note if you come up with a combination of herbs or spices that you think is particularly good!
1 medium butternut squash, peeled, seeded and cut into approx. 1½ ” cubes (feel free to buy squash at the market that is already peeled and cut up to speed the process)
1 large yellow onion peeled and cut into wedges, then roughly separated each into 2 to 3 pieces
2 leeks, white and only tenderest green part, washed thoroughly and sliced into half moons of 1″ or so (you can also just add more onion or substitute 2 shallots, peeled and cut in half, if you don’t have leeks)
4 cloves of garlic, peeled but left whole
4 slices of peeled fresh ginger (about ¼” to ⅓” think each)
1 peeled and cored apple (use any type you like)
3 medium carrots peeled and cut into 1″ chunks
2-3 tablespoons of olive oil
12 sage leaves (you can replace the sage with another herb like thyme or tarragon, if you prefer, or leave it out and add a curry spice or some heat through chili powder when pureeing the soup)
liberal sprinkling of salt and fresh ground black pepper
6 cups low-salt chicken stock (substitute water if you wish to keep this vegetarian)
chili crisp for serving, if you want a bit of spice (again, feel free to substitute anything that appeals to garnish the soup–scallions slices, pepitas, etc.)
- Preheat the oven to 350 degrees while you are cutting up the vegetables.
- Place all the vegetables on a sheet pan or in a large baking dish.
- Pour the olive oil over the veggies and toss with your hands or a large spoon to coat and to grease the pan.
- Roast the vegetables in the oven for 30 to 40 minutes (until the squash is browning at the edges and the onion is beginning to char).
- Transfer the entire contents of the sheet pan to a large pot.
- Add the chicken stock or water and bring to simmer over medium high heat. Simmer until all the vegetables are softened (20-30 minutes).
- If you have a stick blender, puree the soup right in the pot. If not, transfer contents in several batches to a blender to puree (make sure you remove the top cap and cover with a towel so the heat doesn’t cause the top to blow off).
- Taste to adjust salt and pepper.
- Serve garnished with chili crisp or any other topping you like.