There is nothing cozier on a cold night than a piping hot bowl of soup! Just the smell of cooking this soup will warm your toes! The creamy potato soup base makes this extra rich without the need for cream - and it's spiced up with roasted squash. The cardamom gives it a little pop that will have people asking "what's that flavor'?! It's a fall family favorite I've served at Thanksgiving for years!
Roasted Potato & Butternut Soup with Wild Rice
714 per serving
- 3 cups butternut squash, diced
- 1 medium-large jalapeno peppers, seeded & minced
- 3 cups idaho potatoes, diced
- 3 stalks celery, diced
- 2 tablespoons butter
- 1 teaspoon cayenne pepper
- 1 pinch cardomom
- 1 teaspoon garlic powder
- 1 tablespoon sea salt and pepper
- 2 slices bacon
- 1 cup onion, diced
- 28 ounces chicken stock
- 12 ounces fat free evaporated milk
- 2 tablespoons chopped chives
- 1 cup cooked wild rice
Preheat oven to 400. Cube and dice all veggies and place in a large bowl. Melt butter and add to veggies and stir. Add cayenne, cardamom, salt, pepper and garlic powder. Roast on a greased cookie sheet for 20 minutes.
Prepare Soup Base
In a large Dutch oven, brown the bacon and add the onions. Saute for about 5 minutes. Add the chicken stock, bring to a boil then remove from heat until veggies are ready.
When veggies are roasted, add them to the chicken stock. Bring to a boil, cover, and cook for an additional 15 minutes. (Add water if necessary.) Remove from heat and pour in the fat free evaporated milk. Puree using an immersion blender.
To serve, ladle into bowls add a spoonful of wild rice and sprinkle with chives.