Roasted Autumn Vegetable Soup With Sage Walnut Butter Recipes

Steps:

• Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally., Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.

Steps:

• Preheat oven to 425°. Place vegetables in a large bowl. In a microwave, melt butter; stir in remaining ingredients. Add to vegetables and toss to coat., Transfer to a greased 15x10x1-in. baking pan. Roast 35-45 minutes or until tender, stirring occasionally.

Steps:

• Preheat oven to 400 degrees.
• In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray; roast for 15 minutes.
• Place roasted vegetables in a large pot; add broth and milk, season to taste with salt and pepper; cook 10 minutes to allow flavors to combine.
• Transfer mixture to a blender or food processer, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes, (note: add more water or broth to achive desired thickness).

Steps:

• PRE HEAT OVEN TO 450 DEGREES PEEL AND CHOP THE VEGETABLES INTO COARSE PIECES. IN A LARGE ROASTING PAN, MELT 2 TBS. OF THE BUTTER (OR YOU CAN USE OLIVE OIL) FILL THE PAN WITH VEGETABLES TOSSING THEM ON THE BUTTER. SEASON WITH SALT AND PEPPER. ROAST THE VEGETABLES IN THE OVEN FOR ABOUT 45 MINUTES TO AN HOUR,STIRRING OCCASIONALLY. IN A HEAVY SAUCEPAN SAUTE THE ONIONS OVER MEDIUM HEAT UNTIL TRANSLUSCENT. WHEN THE VEGETABLES HAVE COOLED, PASS THEM THROUGH A FOOD MILL INTO THE ONIONS. IF YOU DON'T HAVE A FOOD MILL YOU CAN PUT THEM IN A FOOD PROCESSOR. aDD CHICKEN STOCK UNTIL YOU REACH THE DESIRED CONSISTENCY, SEASON WITH SALT AND PEPPER. BRING TO A SIMMER AND THEN ADD THE WILD COOKED RICE. GARNISH WITH SAGE WALNUT BUTTER OR FRESH HERBS. SAGE WALNUT BUTTER: SOFTEN THE BUTTER TO ROOM TEMPERATURE, CHOP THE SAGE AND CHIVES, FOLD IN THE HERBS AND WALNUTS, ADD SALT AND PEPPER.fORM INTO LOGS AND FREEZE. GARNISH THE SOUP BEFORE SERVING WITH A SLICE OF WALNUT BUTTER JUST BEFORE SERVING

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the root vegetables and garlic with 1 tbsp oil and season. Tip onto a baking tray and roast for 30 mins until tender. Toss with the maple syrup and the chopped sage, then roast for another 10 mins until golden and glazed. Brush the whole sage leaves with ½ tsp oil and add to the baking tray in the last 3-4 mins to crisp up, then remove and set aside.
• Scrape the vegetables into a pan, squeeze the garlic out of the skins, discarding the papery shells, and add with the stock, then blend with a stick blender until very smooth and creamy. Bring to a simmer and season with salt, pepper and nutmeg.
• Divide between bowls. Serve with a swirl of yogurt and the crispy sage leaves.