Monday, 20 September 2010


With fall just around the corner, and with the weather getting a just a bit chilly, making soup is the right thing to do.  Plus, this soup is a total winner!

I chopped vegetables, seasoned them and roasted them. Along with the vegetables I used two juicy honey-crisp apples (my favourite). That was the best part! 

The kitchen smelled great as the vegetables were roasting and when they came out of the oven they looked and tasted wonderful. I pureed them in the food processor, added some broth and enjoyed a delicious chunky-creamy fall soup, one that I will make again and again. 


1 small butternut squash, peeled, seeded and cut into 1½ inch pieces
2 medium red potatoes, scrubbed well and quartered (leave the skin on)
1 small sweet potato peeled and chopped
1 medium onion, peeled and quartered
1 leek, cut lengthwise, washed well, chopped into  inch pieces, white and light green parts only
3 carrots halved lengthwise and cut into 1½ inch pieces
3 stalks of celery chopped
2 apples, peeled, cored and quartered. Use a sweet tasting variety of apple (That does it! Too much talk about apples. I'm going to have to stop right here and go get a honey-crisp apple from the kitchen to snack on as I write this) ...
one head or half a head of garlic left unpeeled, cut in half crosswise
olive oil
salt and pepper to taste
sprigs of fresh marjoram 
6 cups vegetable broth
optional: a bit of cream or milk to add to the soup at the end of cooking
roasted pine nuts for garnish


  • Preheat oven to 450° F.
  • Line a large rimmed baking sheet with parchment paper (makes for easy clean up) and grease the surface of the paper with olive oil. Place the vegetables on the baking sheet - don't add the apples yet - and toss the vegetables with some olive oil, salt and pepper and the leaves from some marjoram sprigs.
  • Roast until the vegetables are tender and beginning to brown, about 50 minutes.
  • Halfway through roasting take the vegetables out of the oven, turn them over so they roast evenly, and mix in the apples.  Place them back in the oven and continue cooking until done.
  • In a large saucepan warm four cups of the vegetable broth along with some marjoram sprigs. The rest of the broth will be used when puréeing the vegetables.
  • Squeeze the garlic and remove the roasted part. Discard the garlic peel.
  • Divide the roasted vegetables into two batches. Place each batch along with one cup of broth in the food processor and purée.
  • Add the vegetables to the saucepan with the warmed broth and stir to mix well.
  • Heat the soup and taste it for seasoning. 
  • If you like, you can mix in a bit of cream or milk and garnish with roasted pine nuts. The soup is great without any additions, but you can always spruce it up according to your individual taste.
Make sure the vegetables are well caramelised.