As a general rule, we don’t go grocery shopping without a list or knowing what the upcoming week’s menu will be. But last week, we were running errands and happened to be near the market, so we shopped without a list or menu.
I didn’t realize my husband picked up an acorn squash and a sweet potato. And he didn’t know I picked up a butternut squash and a freakishly large organic carrot. I decided to throw these veggies together to see what resulted. Turned out to be a delightfully tasty and beautiful “painted” soup!
Here’s where cooking without a recipe can get you into trouble. I went into the kitchen at noon and came out four-and-a-half hours later, exhausted, but pleased with my creation. Don’t worry – it doesn’t take that long to make the soup. I just did everything the hard way. Including cooking and prep time, it takes about 50 minutes when done properly. To keep the roasting time to a minimum, cut the vegetables in small chunks of similar size. You can make this soup as thick or thin as you like by adjusting the amount of vegetable broth and coconut milk.
Ingredients
1 medium acorn squash
1 small butternut squash
1 sweet potato
1 large carrot
5 garlic cloves, chopped
1 small Vidalia or sweet onion
1 – 2 cans coconut milk (I never promised this was low cal!)
1 tsp. red chili pepper flakes (use less if you don’t like too much heat, or more if you like fire!)
2 tsp. Herb de Provence – ground in mortar & pestle, spice mill or coffee grinder
3 tbsp. coconut or canola oil
1 quart vegetable stock
1 package pre-cooked & peeled beets (I like Trader Joe’s brand)
2 tbsp. agave nectar
2 tbsp. balsamic vinegar
sea salt to taste
Directions
- Preheat oven to 425 degrees.
- Peel and seed the butternut squash and cut into small chunks.
- Cut the acorn squash in half, remove the seeds, and cut into 1 inch slices, leaving the skin on.
- Peel the sweet potato and cut into small chunks.
- Peel (optional) the carrot and cut into small chunks.
- Line 2 baking sheets with aluminum foil (optional – helps with clean up) and spray with a layer of coconut oil or your choice of vegetable oil spray. Arrange the squash, sweet potato and carrot chunks on the trays so they don’t overlap. Spray the veggies with another layer of coconut oil.
- Bake in oven for 25-30 minutes until fork tender. When cooked, remove skin from acorn squash by either peeling it away or use a paring knife.
- While vegetables are roasting, prepare beets by processing in food processor. Then place beets in sauce pan with ½ cup water. Bring to a boil and cook for 5 minutes.
- Remove from heat and add balsamic vinegar and agave nectar to beets. Puree with hand blender. Return sauce pan to stove to warm mixture before serving.
- In a pot, put 3 tablespoons oil, pepper flakes and ground Herb de Provence. Turn up heat and stir until spices release their scent. Be careful not to burn the spices.
- Process the onion and garlic in a food processor and add to pot. Cook on medium heat for 10 minutes.
- Add roasted vegetables and vegetable stock to the pot. Bring to a boil, cover, reduce heat and simmer for 10 minutes.
- Move pot to sink and, using a hand blender (or food processor), puree the vegetables.
- Add canned coconut milk (the sweeter the onion and vegetables, the less you’ll need) and puree again.
- Season with salt.
- Serve soup hot with a dollop of warmed pureed beets. Garnish with drops of coconut milk and chopped parsley.
Angela @ Canned Time says
All my favorite veggies in one bowl? Fabulous Amy! ♥
Amy says
Much appreciated! I love your blog and VVP recipe!
Inge says
This looks so good! I love all of your “process” shots too. Love seeing snapshots of the cooking process for a recipe! Thanks for sharing this recipe!
Amy says
Thanks so much, Inge. Thanks for stopping by!
Poppy says
That carrot looks huge! I adore the colours and the polka dot presentation!
Amy says
I laughed when I saw that carrot – it dwarfed everything around it! Thanks for stopping by!
Poppy says
Haha yes I can imagine!!
Rebecca Jane says
Holy moly, everything about this soup is spot on! xx
Amy says
Thanks so much!
Annie says
The epitome of fall! What a pretty soup – thank you so much for bringing it to the Potluck!
Amy says
Thanks, Annie. This is a great event you put together. Looking forward to future VVPs!
Allison (Spontaneous Tomato) says
This is such a gorgeous soup! I love the colors of all of those individual roasted vegetables, and the color of the final result is stunning, too! It sounds delicious, especially since it involves coconut milk. 🙂
Amy says
Thanks, Allison. I agree – anything with coconut milk gets my attention!
Emma says
This looks almost too good to eat! The crucial word being “almost” ! 😀
Amy says
Thanks for stopping by Emma!
Liane says
The soup looks beautiful, I love the colour 🙂 and it´s got coconut milk in it, another reason to love it^^
Amy says
Thanks, Liane! I’m also a huge coconut milk fan — so much better than plain, old milk!
gigiveganville says
great step by step post with a very happy ending soup, great addition of coconut milk.
oh and I just read your “I was a bad veg and vegan” love the line up of food.
Amy says
Thanks so much for checking out my blog! Happy VVP to you!
Bex @ VeganSparkles.com says
Oh I can just imagine all of these delicious flavours together – it must smell and taste incredible! Looks mighty fine too!
Amy says
Thanks for stopping by, Rebecca!
Liezl says
The soup looks so good. A giant bowl of this + a chunk of bread = perfect meal.
Thank you for the recipe.
Amy says
Thanks, Liezl!
Maggie Muggins says
Ha I love how you threw this together and happy to hear it won’t take 4 hours (!) to make. Such great flavours, and the coconut milk must make it so creamy!
Amy says
I almost gave up, but glad I didn’t. Turned out better than expected! Thanks for stopping by, Maggie!
laura says
What an amazing soup! So filling with comforting flavors! Yum!
Amy says
Thank you, Laura!
Elyse @ Lizzie Fit says
All of the best orange ingredients in one delicious soup! Sounds great 🙂
Amy says
Thanks for stopping by, Elyse!
Teresa says
Your soup looks delicious! I love the beet garnish. It’s gorgeous. Thank you for bringing it to the potluck!!
Amy says
Thanks, Teresa!
Yinka says
This looks remarkable… and your step-by-step pics are fantastic! What a gorgeous bowl.
Amy says
Thanks so much! Happy VVP to you!
Anna {Herbivore Triathlete} says
Oh yum, what wonderful hearty looking soup for fall! I love the added beets as well. Happy VVP!!
Amy says
Thanks so much, Anna!
Keely @ Gormandize says
Looks so warming and tasty! Love root vegetable soups, and the beetroot purée is a lovely idea to cap it off!
Amy says
Thanks, Keely!