Best Root Vegetable And Squash Purée Recipes

WINTER ROOT VEGETABLE SOUP

Winter Root Vegetable Soup image

I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night.

Provided by LOOSENUP

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 15

Ingredients

3 parsnips, peeled and cut into 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 celery root, peeled and cut into 1/2-inch pieces
2 turnips, quartered
1 sweet potato, peeled and cut into 1/2-inch pieces
1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons butter
1 stalk celery, diced
½ sweet onion, diced
1 quart vegetable broth
½ cup half-and-half cream
salt and ground black pepper to taste

Steps:

Preheat an oven to 425 degrees F (220 degrees C).
Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 40.7 g, Cholesterol 22.7 mg, Fat 18 g, Fiber 10.4 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 1786.4 mg, Sugar 9.2 g

ROOT VEGETABLE AND SQUASH PURéE

Root Vegetable and Squash Purée image

Categories Food Processor Dairy Potato Vegetable Side Bake Christmas Thanksgiving Root Vegetable Carrot Parsnip Squash Butternut Squash Fall Winter Christmas Eve Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 12 servings

Number Of Ingredients 9

Ingredients

1 medium butternut squash
1 medium celery root
3 medium potatoes
3 large carrots
3 large parsnips
2 bay leaves
3 tablespoons unsalted butter
3 tablespoons whipping cream
Ground nutmeg

Steps:

Butter 10- to 12-cup casserole. Bring large pot of salted water to boil. Peel and seed squash and cut into 1-inch cubes. Peel remaining vegetables and cut into 1-inch cubes. Peel remaining vegetables and cut into 1-inch cubes. Add vegetables and bay leaves to boiling water; cook until tender, stirring occasionally, about 20 minutes. Drain vegetables. Discard bay leaves.
Puree half of vegetables in processor with half of butter and half of cream, scraping down sides of bowl occasionally. Transfer puree to bowl. Repeat with remaining vegetables, butter and cream. Transfer to same bowl. Season with nutmeg, salt and pepper. Transfer puree to prepared casserole. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Preheat oven to 350°F. Bake puree until heated and beginning to brown on top, about 45 minutes. Serve hot.