Firm, carotenoid-containing vegetables like butternut squash are perfect candidates for roasting. “Traditional pureed soup recipes call for fats at practically every stage of the cooking ...

While potatoes get all the glory, celebrated in their many forms and lauded as one of the best bits of the meal, carrots are often relegated to supporting roles. They round out mirepoix and are served ...

While the vegetables roast, finely chop your aromatics, add them to the soup pot—no need to wipe it out—and add another tablespoon of oil and a pinch of salt.

Roasted butternut squash soup is a satisfyingly smooth puree, even without all the butter. Credit: MCT/Tammy Ljungblad By McClatchy Newspapers January 18, 2011 ...

Pureed broccoli with roasted garlic. 1 to 4 peeled garlic cloves, or to taste. ... Makes about 5 cups of pureed vegetable. Nutrition information per 1/2-cup serving: 105 calories, ...

1 large sweet potato. 1 large parsnip. 1 quarter of a small pumpkin. 2 cloves garlic. 2 large potato. 1 onion, finely diced. 2 litres chicken or vegetable stock ...

Extra-virgin olive oil. 2 large garlic cloves, minced or pushed through a press. 2 tablespoons tomato paste. 1 teaspoon ground cumin. 1 teaspoon sweet paprika ...

Garten roasted the vegetables in a 425 degree Fahrenheit oven for 25 to 25 minutes, until they were tender. Her recipe recommends turning the veggies once with a metal spatula during the baking time.

1. Preheat the oven to 450 degrees F. 2. Prepare the vegetables: peel and finely chop the carrots; peel and finely chop the parsnips; and chop the turnips. 3. Prepare a large rimmed baking sheet ...