This morning mist blanketed the forest that borders our backyard. A flock of geese flew overhead on their journey southward, and as I wrapped a blanket around my shoulders and stepped outside I was treated to a vibrant display of reds, oranges and yellows. It was a perfect Autumn morning and I could tell it was going to be one of those days that all but requires a pot of soup slowly cooking on the stovetop and a loaf of bread in the oven.
I knew exactly what I wanted to make. A loaf of Autumn Apple Bread, perfect for grilled cheeses or toasted with a bit of butter. And on the stovetop, a big pot of roasted root vegetable soup. Made with roasted turnips and butternut squash, this rich soup is perfect for cool weather.
This is a no-fuss soup, which you won’t be surprised to discover is my second favorite thing about it. (The first being how good it tastes.) Roasting the vegetables requires hardly any effort and the same can be said for cooking the onions and potatoes on the stovetop. Everything gets pureed in the end so you don’t have to worry about finely chopping anything. Just cook and puree with an immersion blender, stir in the Greek yogurt and serve. I like to add chopped baby spinach sautéed with a bit of olive oil and a pinch of salt to my soup bowl, while my husband and the munchkin prefer their soup unadorned. That’s fine with me because they are still eating vegetables. :)
Soup on the stove and bread in the oven, the munchkin and I worked on our Halloween decorations while remarking, every now and then, about how nice it was to be indoors on a chilly day with the smell of good food around us. When lunch rolled around the soup was ready, as was our bread. I filled our bowls with soup and sautéed spinach for mine while thick slices of apple bread toasted. Then the munchkin and I enjoyed a simple meal together, sitting at the dining room table and watching the leaves fall from the trees outside.
Like I said, a perfect Autumn day.
- 1lb turnips
- 4 tablespoons olive oil
- 2 teaspoons kosher salt or sea salt
- 3 lbs butternut squash
- 2½ cups chopped yellow onions
- 13oz red potatoes, washed and chopped
- 2 teaspoons crumbled dry sage
- 4 cups vegetable broth
- 1 cup water
- Black pepper, to taste
- 2 tablespoons plain Greek yogurt
- 2 tablespoons heavy cream
- Preheat your oven to 375F. Oil a nonstick baking sheet with 1 tablespoon of olive oil.
- Peel the turnips and cut them into wedges. Toss with 1 tablespoon of olive oil and a generous pinch of salt, then spread the wedges on one side of your baking sheet. Remove the top and bottom of your butternut squash, then slice in half vertically and remove the seeds. Place cut side down on the other side of your baking sheet. Roast the vegetables for approximately 40 minutes, until the squash is completely soft and the turnips are tender. Remove from the oven and set aside to cool.
- While the vegetables are roasting, add 2 tablespoons of olive oil to a large dutch oven or soup pot. Warm over medium heat, add the onions, and cook, stirring frequently, until the onions are soft, about 5 minutes. Add the potatoes and cook 2-3 more minutes. Add the vegetable broth, 1 cup of water, 1 teaspoon of salt and the sage. Stir, bring to a boil, then reduce heat and simmer for 30 minutes.
- Scoop out the butternut squash flesh and add to the soup pot along with the turnips. Remove from the heat and puree with an immersion blender. Return the soup pot to your burner and add the Greek yogurt and heavy cream. Warm over medium-low heat, stirring frequently, until hot. Season with black pepper and additional salt, if needed, to taste. Serve immediately.