Cooking and Serving: 60 minutes | 1 quart conensed soup
Ingredients
2 pounds root vegetables and squash, (sweet potatoes, carrots, butternut | 2 tablespoons (28 g) extra virgin olive oil | 3 cups (24 fluid ounces) chicken stock, plus more as needed
Description
Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 60 minutes | Servings: 1 quart conensed soup
Ingredients
2 pounds root vegetables and squash, (sweet potatoes, carrots, butternut
2 tablespoons (28 g) extra virgin olive oil
3 cups (24 fluid ounces) chicken stock, plus more as needed
4 tablespoons (56 g) unsalted butter
6 tablespoons (54 g) gum free gluten free flour blend
2 leaves fresh sage
1 sprig fresh rosemary
3 sprigs fresh thyme, plus more to taste
Salt and pepper to taste
Cooked shredded chicken, for serving (optional)
Instructions
Preheat your oven to 375°F. Line a large rimmed baking sheet with parchment.
Peel (and seed, if you’re using butternut squash) the root vegetables and.
and toss with the extra virgin olive oil (no salt!).
Spread the chunks into a single layer and place in the preheated oven. Roast.
until no longer hot to the touch.
Place the roasted vegetables in a food processor or blender. Add 1 to 1 1/2.
In a large, heavy-bottom sauté pan, melt the butter. Add the gum-free flour.
Cook over medium heat, stirring frequently, until the mixture is golden brown.
brown and fragrant quite suddenly, so pay close attention).
Add the vegetable puree, and mix to combine. Whisk or stir until smooth.
Add 2 1/2 cups of chicken stock, and the rosemary, sage, and thyme. Whisk to.
Bring the mixture to a simmer over medium heat, and cook, stirring.
constantly, until the mixture is beginning to thicken (2 to 3 minutes).
Remove the solid aromatics, and continue to simmer, stirring frequently,.
Add more stock to thin if serving right away, and add the optional shredded.
refrigerator until ready to serve.