Warm up with a bowl of Baby It's Cold Outside Veggie Soup, a delightful blend of seasonal vegetables that not only warms the soul but also packs a nutritional punch. This hearty soup is perfect for chilly days, offering comfort and nourishment in every spoonful.
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- 1 small butternut squash
- 4 teaspoons of homemade dry rub (see below)
- 1 large yellow onion
- 1 whole head of fresh garlic cloves
- 4 large carrots
- Extra-Virgin Olive Oil (EVOO)
- 16 oz. baby bella mushrooms
- Large handful of fresh cut brussel sprouts
- 16 oz. fresh or frozen green peas
- 3-4 handfuls of fresh kale leaves
- 24 oz. chicken broth
- 24 oz. turkey broth
- 1 teaspoon fresh grated ginger root
- 1 tablespoon lemongrass
- 1 cup homemade lemon basil pesto
- 1 tablespoon sea salt
Preheat your oven to 400°F .
Dry rub - In a small bowl, mix the dry rub. 1 teaspoon of ground cumin and turmeric. Add ½ teaspoon cinnamon, ground coriander, garlic powder, sea salt, & fresh ground black pepper. Toss to combine. Store extra in a glass jar.
Slice the butternut squash into 3/4 inch rounds, place on a prepared cookie sheet (with a sheet of parchment paper) and drizzle with EVOO. Slather with the dry rub. Roast for 45 minutes. Set aside to cool.
Vegetables - Dice the carrots and onions. Sauté the carrots in 3 tablespoons of EVOO in a large stockpot (approximately 5 quarts) on medium heat for 10 minutes. Add the onions and sauté for another 5 minutes. Mince the garlic and add to the stockpot. Cut the ends off of the brussel sprouts. Add the brussel sprouts, peas and mushrooms then sauté for just a few minutes. Add the kale and toss so the leaves begin to wilt, just a few minutes. Remove the skin from the squash, roughly dice and add to the stockpot.
Soup – add the broth to the stockpot and bring to a boil. Add the fresh grated ginger root, lemongrass and pesto. Simmer on low heat for 30 minutes, stirring occasionally. Taste and add salt if needed. Simmer for at least 1 more hour, more if possible.
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