Roasted Root and Gourd Soup
From Quick & Easy Vegan Celebrations by Alicia C. Simpson (The Experiment)
1 large butternut squash (about 3 pounds), halved and seeded
2 medium garnet sweet potatoes or yams, halved (1¾ to 2 pounds)
2 medium carrots, peeled and quartered lengthwise
1 tablespoon canola oil
1½ cups plain rice milk
2 cups vegetable stock
¼ cup loosely packed light brown sugar
¼ teaspoon ground ginger
½ teaspoon ground nutmeg
Preheat the oven to 400 F. Line a baking sheet with nonstick aluminum foil. Arrange the squash, sweet potatoes, and carrots flesh side up on the prepared baking sheet. Lightly brush the canola oil over the vegetables. Roast for 45 to 55 minutes or until fork-tender. Carrots might be done earlier, so start checking on them at around 20 minutes.
Once the vegetables are roasted, scoop the flesh out of one half of the butternut squash. Put the squash, along with 1 carrot and 1 sweet potato, into the blender. Purée with ¾ cup of the milk until smooth, then transfer to a medium saucepan or Dutch oven. Repeat with the remaining vegetables and milk.
Stir in the stock, sugar, ginger, and nutmeg. Cook over medium heat until just warm, about 10 minutes. Ladle into serving bowls and enjoy!
Serves 6 to 8
