Tasty Treats By Michi

I love cooking things that can be turned into other meals!  After you make some roasted fall vegetables, you can take a few cups of the vegetables and turn it into a delicious soup for another meal.  I served this at Thanksgiving one year as an appetizer and it got rave reviews.  I also love eating this soup for lunch with some pieces of a toasted baguette.  


Ingredients: 

•  6 cups of roasted fall vegetables (see recipe in previous blog entry)
• 1 tbsp of freshly squeezed lemon juice (from 1/2 of a lemon)
• 1/4 cup of 2 percent milk
• 1 tsp of sugar
• Kosher salt
• Black pepper

Directions: 

Working in batches, puree vegetables with a blender.  I put 3 cups of vegetables in the blender with 1 cup of water.  Pour each batch of the puree with a fine mesh sieve into a large saucepan, pressing the puree through with a spoon or spatula.  Discard any chunks that wont fit through the sieve. 

After you have finished pureeing all of the vegetables, heat the soup on medium heat.  You may need to thin the soup with a little bit more water if necessary.  Then add the lemon juice, milk, salt, pepper, and sugar.  The salt and pepper is to taste, so don't be afraid to ad a lot of it if necessary! 

Serve the soup with some toasted bread or crackers.  Enjoy! 

This is one of my favorite Fall recipes and I cannot wait to make it every year. This is actually a Martha Stewart recipe that I adapted (made better!) 

Ingredients for Roasted Fall Vegetables: 

• 2 pounds (about 1 medium) butternut squash cut into 1 1/2 inch pieces
• 2 pounds new red potatoes (about 12-14) scrubbed and quartered 
• 1 pound medium red onions (about 2-3) peeled and quartered
• 1 pound of carrots (6-8 medium) halved lengthwise if thick, and cut into 1 1/2 inch lengths
• 6 garlic cloves, peeled and smashed
• 4 tbsp of olive oil 
• Kosher salt
• black pepper

Directions: 

Preheat oven to 450 degrees.  Place the vegetables and garlic on baking sheet lined with tinfoil.  You may need to baking sheets.  Drizzle the vegetables with oil and sprinkle with kosher salt and ground black pepper. 

Roast the vegetables in the oven until tender and beginning to brown, about 45 minutes.  Toss the vegetables and rotate the sheets halfway through cooking. 

You can serve these vegetables on the side of anything, but my favorite is with some delicious oven roasted chicken or turkey.  Mmm mmm good!