Location:
Doug & Mandi's house, Harrison, Darn-near-Indiana
Attendees:
Doug, Mandi, Guinevere (best name of anyone to attend Soupruary, even if she was too young to eat), Joshua, me
Menu:
Roasted vegetable, kale & potato soup with salad and bread
Entertainment:
I'm sure we talked about a lot, but to be honest it was mostly fart jokes. Really funny ones. Yes, at the dinner table. Sorry, mom.
The Soup:
Everything about this soup screams autumn, which makes me think we should write a movie called Soup Pot Time Machine (no more ridiculous than a hot tub). It may have actually been magical, too, because after record-breaking snows for the month of February in Cincinnati, yesterday was mild as mild can be with no jacket required.
The non-mystical standout part of this soup, for me, was the broth. I have every expectation that I'll come back to this method on multiple occasions in the future—it had a wonderful combination of great, hearty body and that full, roasted sweetness.
Of course, the sticky, golden bits of butternut squash didn't hurt my enjoyment either.
Adapted from Bon Apetit, January 2000
4 small carrots, peeled, cut into thirds
2 roma tomatoes, quartered
1 large onion, cut into 8 wedges
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges
6 garlic cloves, unpeeled
olive oil
6 cups vegetable broth
4 cups finely chopped kale
2 Yukon gold potatoes, peeled and diced
3 large fresh thyme sprigs
1 bay leaf
Heat oven to 400-F. Arrange carrots, tomatoes, onion, squash, and garlic on a large, rimmed baking tray. Toss with some olive oil and sprinkle with salt and pepper. Roast for 45 minutes.
Remove roasted garlic, peel, and process to a paste in a food processor. Add roasted onions and tomatoes, and process until you have a still chunky but mostly smooth puree.
Heat vegetable broth in a soup pot over medium-high heat. Add vegetable puree, kale, potatoes, thyme, and bayleaf and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes or until potatoes and kale are tender. Remove thyme sprigs and bay leaf before serving.
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