If you’re as excited as I am for the cooling weather, it’s both a great time to get outdoors and to step into soup recipes. The Fall is abundant with a variety of vegetables that are easy to make into soups. I am a fan of roasting vegetables to bring out and transform their flavors. For my first soup of the season, I decided on roasting eggplant, butternut squash and garlic for a buttery and nutty flavored soup. Not only is it rich and creamy, but nice and flavorful. If you’re missing the meat, crumble a slice or two of bacon on top with a little fresh green onion for an added punch of bold. Check out the recipe below and share your thoughts!
1 medium purple eggplant
1 medium butternut squash
3 cloves of garlic
1 tbsp. olive oil
1 cup of water
1 cup of milk (2% or whole recommended)
1 tbsp. sea salt
1 tbsp. coarse black pepper
1 tbsp. fresh minced rosemary
1 tbsp. onion powder
1. Preheat oven to 350 and line a baking sheet with foil.
2. Cut squash in half longwise and scoop out seeds and pulp with a spoon. Add to baking sheet.
3. Rinse eggplant and cut off each end then cut in half. Cut 1-inch thick chunks and slice longer slices in half. Add to baking sheet.
4. Peel garlic and cut in half. Add to eggplant and coat it in olive oil on the baking sheet. Bake for 40 minutes.
5. Remove eggplant and garlic and place into a bowl to cool. Check squash with a fork and if it is tender (fork sinks in) remove sheet from oven and let cool. If not, let cook for another 10 minutes. Turn off oven.
6. Once cooled (10 minutes) remove skin from eggplant and squash. Add to a food processor or blender with water and blend until smooth.
7. Add to a medium pot and add seasoning and milk and stir until well blended. Simmer over medium heat for 10 minutes.
8. Serve and enjoy.