Roasted Butternut Squash Ginger Bisque


2 1/2 kilos butternut squash, peeled, seeded, chopped (3/4-inch cubes)
1 pound carrots, peeled, chopped (3/4-inch items)
2 giant onions, diced (divided)
1/4 cup contemporary grated ginger (or to style)
2 quarts vegetable broth
1 head of cauliflower, reduce into florets
1 crimson bell pepper, diced
1 yellow bell pepper, diced
kosher salt, to style
coarsely floor black pepper, to style
sprint of Cajun or Creole Seasoning, to style
2 tablespoons fig balsamic vinegar or different flavored vinegar (or to style)

Directions

Preheat oven to 400 levels.

ROAST BUTTERNUT SQUASH AND CARROTS…

Place butternut squash and carrots in Scanpan Traditional Roasting Pan(s) or different nonstick roasting pan(s) – I take advantage of 2 roasting pans for this step. Roast for half-hour. Utilizing a silicone spatula or picket spoon, stir gently however totally, and add a splash of water (1/4 cup or extra) if wanted. Proceed to roast for one more 20 to half-hour, or till very tender. Take away from oven, season to style, and put aside.

Notice: As soon as the butternut squash and carrots come out of the oven, you possibly can roast the subsequent spherical of veggies: cauliflower, peppers and one of many onions. (I solely have one oven, so I roast in batches, however when you occur to have two, you could possibly do all of the roasting directly.)

SAUTÉ ONIONS AND GINGER…

In the meantime, warmth a big nonstick skillet (like Zavor) over medium-high warmth. Add the primary onion and dry sauté till translucent. Sprinkle just a little little bit of water as wanted to stop sticking to the pan. As soon as onions are golden and comfortable, add ginger. Proceed to sauté till ginger is aromatic and golden (which takes solely about one minute or much less). Take away from warmth.

BLEND…

Right into a high-powered blender like a Vitamix, add butternut squash, carrots, sautéed onion and ginger, and a couple of or 3 cups of broth. Mix till clean and creamy.

Pour blended butternut squash combination right into a giant soup pot. Add the rest of the broth.

ROAST CAULIFLOWER…

Place cauliflower florets, in a big nonstick roasting pan. Roast uncovered at 400 levels for half-hour or till fork tender. Utilizing a silicone spatula or picket spoon, stir gently however totally, and add a splash of water (1/4 cup or extra) if wanted. Proceed to roast for one more 20 to half-hour, or till very tender. Take away from oven, season to style, and put aside.

ROAST PEPPERS AND ONIONS…

Roast each peppers and the ultimate onion for quarter-hour, then stir gently. Add a splash of water if wanted to keep away from sticking. Proceed to roast for one more 10 to twenty minutes, or till tender. Take away from oven, season to style, and put aside.

COMBINE, HEAT, SERVE…

Fastidiously spoon roasted cauliflower, peppers, and onions into the soup pot. Mix gently, and produce soup to a simmer. Warmth nicely all through, stirring a couple of instances as wanted. Take away scorching bisque from warmth. End with flavored balsamic vinegar. Style, and add extra seasonings, if desired. Serve scorching.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen



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