9/25/09 - Duo of Roasted Root Soups

Its been almost a week since I cooked anything but we had plans for the night so I wasn't in a hurry to hit up the supermarket. However as always plans change and instead I ended up having some people over. Since I had noticed leeks in this weeks CSA share and I had some potatoes left over I decided to make a soup (not the mention the recently chilly nights). One thing led to another and all of a sudden I had an official girl's night in the making. I wasn't sure about just serving the soup and I needed a few extras anyways so I did a little internet searching and ended up with more than one idea before I journeyed to the store. (More on the rest of the goodies from this shopping trip later!)

Some how Roasted Potato Leek Soup turned into a dual bowl with a Roasted Butternut Squash Soup. I based the two soups on recipes I had found on the internet but as always there was a few changes since apparently I can't really read directions (and didn't actually get leeks they were really onion stems)! The sweet and savory combo was a big hit with everyone and even the potato haters loved this version of the soup. The soups were served with a nice crusty loaf from our local organic bakery, Made with Love.

Roasted Potato Leek Soup
2 pounds Russet Potato, peeled and cut into 3/4-inch chunks
2 cups chopped onion stems
3 cloves garlic - sliced in half
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
6 to 7 cups vegetable stock
3/4 cup heavy cream
2 tbsp sour cream
1/4 cup freshly grated Provolone
2 tbsp fresh chives - diced

1) Heat oven to 400 F
2) Toss the potatoes, onions and garlic in the oil and season with the salt & pepper
3) Roast in oven 45 min - 1 hour or until very soft - flipping periodically to brown all sides
4) Once softened place in large bowl with 1 cup of broth and use immersion blender to smooth
5) Add mixture to large pot with remaining broth and stir until combined
6) Stir in sour cream and cream - combine and reduce to a simmer
7) Once thickened - top with chives and serve

In this next recipe you are suppose to toss the squash with the brown butter mixture before roasting it but unfortunately I didn't really read this well so I didn't notice that until about 45 min into the roasting so I just added it to the cooked squash instead. It actually came out great and it was no problem at all... though I am excited to try this the correct way next time!

Roasted Butternut Squash Soup
1 large butternut squash - peeled and cubed
1 stick unsalted butter
2 tablespoons fresh sage
2 tablespoons granulated sugar
1/4 cup balsamic vinegar
1 tablespoon ground coriander
1 1/2 teaspoons red pepper flakes
2 tbsp chili powder
2 tablespoons ground cinnamon
4 tablespoons olive oil
1/2 cup diced onion
1/4 cup diced carrot
4 cups vegetable broth
1/2 cup cream
Salt & Pepper
optional - candied ginger to garnish

1) Heat oven to 400 F - toss squash with 2 tbsp oil and season with salt & pepper
2) Cook for 45 min or until soft
3) Heat butter on med until foaming and brown - remove from heat immediately and add sage, sugar, vinegar and the spices to make a paste
4) In a large bowl mix the cooked squash with the brown butter mixture
5) Using an immersion blender smooth the mixture
6) In a large soup pot, heat remaining oil and saute onions and celery until soft and add broth
7) Stir in squash puree and combine - use immersion blender to smooth
8) Reduce to a simmer and add cream and season to taste with salt & pepper