Surprisingly sweet, this roasted carrot and squash soup Chef Wolfman cooked up hits the mark with a hint of heat and can be served hot or cold.
- 1 ½ cups (750 mL) carrots, peeled, medium diced
- 1 medium (4 cups/1 L) butternut squash, medium diced
- 1 cup (250 mL) onions, medium diced
- 3 cloves garlic, crushed
- Pinch chili flakes
- ½ tsp (2.5 mL) salt
- ¼ tsp (1 mL) ground black pepper
- Pinch ground cloves
- 2 Tbsp (30 mL) sunflower oil
- 4 cups (1 L) vegetable stock
- 1 Tbsp (15 mL) chopped sage
- 1 Tbsp (15 mL) chopped mint, divided
- 1 Tbsp (15 mL) maple syrup
- 1 tsp (5 m) red wine vinegar
- 2 Tbsp (30 mL) hazelnuts, lightly toasted
- Preheat oven to 375F (190C).
- In a mixing bowl, combine the carrots, squash, onions, and garlic. Sprinkle with chili flakes, salt, pepper, and cloves. Combine. Drizzle with sunflower oil, and mix well.
- Roast in the oven on a parchment paper lined baking sheet for 30 minutes.
- Transfer vegetables to a stock pot and add the vegetable stock, sage, ½ Tbsp (7.5 mL) of mint, maple syrup, and red wine vinegar, and bring to a boil. Lower heat and simmer for 15 minutes, stirring frequently.
- Using an immersion blender, blend the soup until smooth. Taste to adjust salt and pepper. Simmer again for 5 minutes to return soup to serving heat.
- Serve in a bowl and garnish with some toasted hazelnuts and remaining mint.
Recipe by Chef Wolfman