Ingredients for 6 portions
2 cups of butternut squash, peeled, seeded and cut into sticks
1 cup of sweet potato, peeled and cut into sticks
3/4 cup carrots, peeled and cut into sticks
3/4 cup of turnip cut into wheels
1/2 cup red bell pepper, deveined, seeded, cut into strips
3 cloves garlic, peeled and sliced
2 tablespoons of olive oil
Freshly ground black pepper
Coarse sea salt
2 quarts of water
2 sprigs of fresh thyme
1 cup fresh goat cheese pearls
4 slices of bacon cut into small pieces
Preheat the oven to 350°F. Arrange the squash, sweet potato, carrot, turnip and pepper in a pan or baking dish. Distribute the garlic and olive oil, add pepper to taste. Roast the vegetables for 20-25 minutes, until tender. In a pot over medium heat, add the roasted vegetables and water, and boil for 5 minutes. With an immersion blender, blend the vegetables until smooth. Lower the heat, add the thyme and cook uncovered for 10-15 minutes until the soup has the desired thickness. Salt to taste. Discard the thyme. Meanwhile, in a skillet over medium heat, fry the bacon until golden brown, about 5 minutes. Drain the bacon on a paper towel. Serve the soup in a bowl with the goat cheese pearls and a bit of bacon.
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