A hearty, warm and comforting bowl full of fall flavours - serve as a main dish or as a side!

Recipe by: Sweet Lavender Bake Shoppe
Serves: Serves 6 generously as a meal
Prep Time: Quick & Easy

Ingredients

1 large acorn squash, washed and dried

3 large parsnips, washed and dried

4 large carrots, washed and dried

1 medium yellow onions

2 tablespoons extra virgin olive oil

1/2 teaspoon fine grey sea salt

1/4 teaspoon medium ground black pepper

1/2 teaspoon dried rosemary

1/4 teaspoon dried sage

2 1/4 cups cooked (or drained canned) canned chick peas (garbanzo)

7 cups vegetable stock

1/2 teaspoon dried sage

1/4 teaspoon thyme, dried

1 teaspoon tarragon, dried

1/4 teaspoon dried oregano

1 3/4 teaspoons fine grey sea salt

drizzle of extra virgin olive oil, to garnish

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How to roast vegetables:

1. Preheat oven to 400*F.

2. Cut your acorn squash in half, very carefully. Scoop out seeds and throw away. 1/2 your squash again so that you have quarters. Place into a shallow baking dish and fill with enough water to come up sides of squash by 1/4". Cover with parchment as well as tin foil and set aside. 

3. Next, cut onions, carrots, and parsnips into medium sized chunks. Toss with olive oil, salt, pepper, rosemary, and your 1/4 teaspoon measurement of sage and spread onto an ungreased/unlined baking sheet so that it's in a single layer. 

4. Place acorn squash and sheet pan of vegetables into your 400*F oven and roast:
-Squash takes about 45 minutes- you want it to be fork tender.
-Vegetables take about 50 minutes- you want them cooked through and tender, and golden brown. Toss and flip around every 20 minutes or so. 

5. Remove everything from oven and allow to cool enough to handle.


Now for the soup:

1. In a large 4 1/2 quart stock pot add your roasted veggies- make sure you get any and all golden brown deliciousness stuck to the pan too. This = lots of flavor. Scoop out cooked and cooled acorn squash flesh and add to pot as well.

2. Next, add your garbanzo beans and chicken stock and turn flame on to medium high.

3. Stir around ingredients and add your 1/2 teaspoon measurement of dried sage, as well as thyme, tarragon, oregano, salt and pepper. Bring to a boil. Once it comes to a boil turn down heat and gently simmer, uncovered 15 minutes.

4. Finally, off the heat, carefully blend everything together using a hand (or stick) blender. If you do not have one of these, feel free to use a regular blender or food processor- just be careful, everything is very hot! Also, if using a blender or food processor, only fill half way with soup (at a time)- anymore and your hot soup could explode out of your blender! That's why I use a hand/stick blender- you just blend right into the pot!

Puree completely until perfectly smooth.

Serve hot and garnish with a drizzle more of good quality olive oil.


Notes:
**Feel free to substitute a good mushroom or vegetable stock in place of the chicken for a vegetarian and vegan alternative!
**If the consistency is too thick for your liking, feel free to dilute with a bit more stock or even water.
**Store in an air tight container in the refrigerator for up to a week.
**Freeze portions in an air tight container for up to two months. Defrost overnight in fridge before reheating in pot on stove.