Some parts of New Jersey were covered in snow today – a freakish event before Halloween. This was my wake-up call to get going with one of my favorite activities – making a big pot of vegetable soup. My mom used to make roasted vegetable soups all the time when we were little. I hated it. I had to grow up to appreciate how filling and delicious a big bowl of vegetable soup can be.
I haven’t gotten any food posts in my comments yet – so I’ve decided to share with you some of my favorite food blog posts from the past week instead. If you leave me a link in my comments – I’ll feature you here next week! My first foodie shout out goes out to Debbie of Jersey Bites. This week she reviewed the cookbook of a fellow Jersey girl and made a delicious eggplant parmesan recipe from it. If you’re looking for inspiration from a fantastic community of home cooks, head over to This Week for Dinner where Jayne and her readers share their weekly menu plans. This week Jayne shared an amazing recipe for Thai Chicken Pizza. Finally, my last shout out goes out to Lisa from Jersey Girl Cooks with her gorgeous tomato-laden food blog. Lisa must be part magician – everything she makes looks incredible. This week she shared a recipe for an interesting sounding snack cake made with olive oil and yogurt.
And now for my Tasty Tuesday recipe – the secret is that it’s all in the roasting. Oh, and don’t cut corners and buy the pre-cut butternut squash – it’s too dry.
Roasted Butternut Squash Apple Soup
1 butternut squash (can do 2 if they are small)
4 cups of chicken stock
4 carrots – diced small
1 onion – diced small
2 celery stalks – diced small
4 apples – peeled and cut into coarse chunks
1) Cut the butternut squash into a coarse chunks and place on cookie sheet.
2) Roast at 425 degrees for 45 minutes to an hour – until squash is soft when pierced with a fork.
3) Melt a little butter in a soup pot. Add diced carrots, onions, and celery and cook over medium to low heat until soft, about 8 minutes.
4) Add roasted squash, apples chunks, and cover with enough stock to submerge the acorn.
5) Bring to a simmer and cook for 40 minutes.
6) Puree soup with hand mixer.
7) Enjoy soup all week for lunch!