Roasted Vegetable Soup with Pomegranate #CooktheBooks

Butternut Squash, Cranberries, Sweet Potatoes, Carrots, and Onion roasted to bring out all the natural sweetness of the vegetables and then pureed before being garnished with Pomegranate Arils for a soup that is as beautiful as it is delicious.

 

Our current selection for our Cook the Books Club is Land of Milk and Honey, chosen by Claudia of Honey From Rock.

Dystopian novels are not my first choice of reading genre.  I ordered this novel up on my Kindle. It was not available in the unlimited section nor was it available from my local library.  

This novel takes place in current time but in a world that has been destroyed by smog covering the earth and preventing the sun from penetrating.  Crops are destroyed, hunger is rampant, the world is a bleak and unhappy place.  

An American chef who had been working in Europe at the time of the disaster is now unable to return to her homeland until a hefty price is paid.  She applies for a job at a mountaintop research center where.  She arrives to a Utopia of sunshine and abundance, gives up her identity to assume another and starts to cook and serve the ultra-rich at the behest of her multi-billionaire employer and his daughter.

There is tons of food in this novel including prehistoric animals that were brought back to life from dna by the scientists working in this lab.  But one food, in particular, caught my attention.  The employer and his daughter were devastated by his wife/her mother leaving them and while trying to understand why she would do this, they shared a pomegranate.  It's ruby jeweled seeds brought a bit of pleasure into their otherwise contentious relationship.

I garnished this delicious soup with Pomegranate Arils in a nod to this novel.

Soup, Vegetables, Creamy, Squash, Sweet Potatoes, Carrots, Onions, First Courses

Soups

American

Yield: 12 servings

Author: Wendy Klik

Roasted Vegetable Soup

Butternut Squash, Cranberries, Sweet Potatoes, Carrots, and Onion roasted to bring out all the natural sweetness of the vegetables and then pureed before being garnished with Pomegranate Arils for a soup that is as beautiful as it is delicious.

Prep time: 30 MinCook time: 1 H & 20 MTotal time: 1 H & 50 M

Ingredients

• 2 butternut squash, peeled, seeded and cut into chunks
• 1 onion, cut into chunks
• 2 large sweet potatoes, peeled and cut into chunks
• 3 carrots, scraped and cut into chunks
• 2 T. olive oil
• salt and pepper, to taste
• 2 T. butter
• 2 T. ginger paste
• 1/2 t. nutmeg
• 1/4 c. orange juice
• 8 c. chicken or vegetable broth
• Pomegranate arils for garnish

Instructions

1. Toss the onion, squash, carrots, and sweet potatoes with the olive oil. Season with salt and pepper. Divide between 2 baking sheets to allow room between the vegetables. Roast in a preheated 400* oven until softened and caramlized, about 40 minutes1.
2. Melt the butter in a large soup pot over medium low heat. Add the roasted vegetables, ginger paste, and nutmeg. Stir to coat.
3. Add the broth and bring to a boil. Reduce to a simmer and let cook for about 30 minutes. Use an immersion blender or heavy duty blender to puree the soup. Stir in the orange juice. Taste and season with additional salt and pepper, if needed.
4. Divide the soup into 12 bowls and garnish with Pomegranate arils before serving.

Nutrition Facts

Calories

171

Fat (grams)

5 g

Sat. Fat (grams)

2 g

Carbs (grams)

32 g

Fiber (grams)

5 g

Net carbs

27 g

Sugar (grams)

9 g

Protein (grams)

3 g

Sodium (milligrams)

706 mg

Cholesterol (grams)

5 mg

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