Ingredients
1 Butternut Squash
2 Golden Beets
4 Stalks of Celery
1 White Onion
3 Tbsp Olive Oil
3 Garlic Cloves
1 Tab Chicken Stock
8 Cups of Water
1 Tbsp Garlic Powder
1 Tbsp Dried Sage (or fresh use 6-8 leafs)
2 Tsp Onion Powder
1 Tsp Salt
Optional: Fresh or ground Ginger Minced (appx 1 tbsp)
Instructions
Makes Appx: 6-8 Servings
Total Cook & Prep Time: 2 - 2.5 Hours
Preheat the oven to 350 Degrees Fahrenheit and line one large baking dish with parchment paper.
Peel and chop the butternut squash into small pieces. Use a large knife to slowly slice off the thick outer skin. Chop of the bottom (round) portion. Chop the long stem portion into small cubes, and cut around the edges of the bottom round portion. Leave the seeds and soft centre out, and utilize the solid pieces of the squash from the bottom portion.
Dice the celery stalks, peel and chop the golden beets, and dice the onion.
Mince the garlic cloves, and set half of the resulting minced garlic aside.
Place all of the chopped vegetables into a large bowl and toss in 2 tbsp of olive oil.
Lay out the oiled vegetables on the lined baking sheet, and sprinkle with half the minced garlic, garlic powder, sage, salt, and onion powder.
Roast the veggies in the oven for 45-60 minutes (or until tender when pierced with a fork and lightly crisped).
Remove vegetables from the oven.
Place a large soup pot on low-medium heat burner.
Add 1 tbsp of olive oil to the soup pot and allow to heat for two minutes before adding the remaining minced garlic and minced ginger to the oil. Allow to simmer for another 2 minutes or until fragrant.
Add roasted vegetables to the soup pot, along with the chicken stock tab, and 8 cups of water.
Turn up the burner until the mixture comes to a boil, cover, reduce heat, and simmer for 30 minutes.
Take out your immersion blender, or you can use a food processor or blender. If you are using a blender/food processor allow the mixture to cool and blend in 2-3 batches - adding back to the soup pot once smooth. If you are using an immersion blender, remove the pot from the heat, and blend until as smooth as possible.
Place soup pot back on the burner, bring to a boil again, cover, reduce heat, and simmer for another 30 minutes.
After simmering, blend once more for optimal smoothness. If you find it’s smooth enough, skip the second blend.
Remove from heat, allow to cool, and then garnish with fresh sage or parsley, fresh ground pepper and sea salt. Enjoy!
