Make Rich, Roasted Vegetable Soups Without a Pot

Making soup without a pot may seem like an impossible task, but Helen Rennie has devised a way to make rich, roasted vegetable soups using only a sheet pan and a blender.

Helen can show you how to make her delicious butternut squash soup in the video above, but this method can be applied to a whole variety of ingredients. Just grab a nice, starchy squash or other vegetable (like acorn squash or sweet potato) and a pear or apple. Peel and slice the vegetable and fruit, place it on sheet pan, and drizzle on a quarter cup of olive oil. Sprinkle everything with salt, and toss it with your hands to coat. Arrange the pan so the fruit is in the center, and roast at 400℉ for 25 minutes. Give everything a flip, and add some alliums (Helen uses shallots) and sage to the pan, and pop it back in the oven for another 15 or 20 minutes.

Once the squash or sweet potato is nice and soft, let everything cool slightly and then transfer to the blender. Deglaze the pan with some boiling water, scrape up all of those tasty brown bits, and add the pan juices to the blender. Add enough warm water to the blender to cover its delicious contents, throw in half a teaspoon of apple cider vinegar, and season with salt, nutmeg, maple, or whatever other seasonings you desire. Top with a quarter cup of heavy cream, and blend (starting on low) until everything is silky smooth. Pour into bowls, top with your favorite garnish—Helen can show you how to make a fantastic one in the video above—and enjoy.

Butternut Squash and Pear Soup without a Pot | Helen Rennie

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