Roasted Zucchini & Butternut Squash Soup

Somehow, we always seem to find some great deals at our farmer’s market. If you know where to go, you can get quality produce for less than your local supermarkets, as we did when we got a MASSIVE butternut squash and zucchini for around $1 each. So we took the butternut and used half of it for scones... a looooot of scones, check that out here. The other half, we went ahead and cut up and saved for some soup; it IS that time of year, after all.

Roasted Zucchini & Butternut Squash Soup

(approx. 3 hours)

(serves 6)

Half of a butternut squash (about 3 cups, cubed)

1-2 large zucchini

1 14.5 oz. package mirepoix (or 1/4 cup each of diced onions, carrots and celery)
1 32 oz. package vegetable stock
6 cups of water
1 16 oz. can of cannellini beans
1 1/2 Tbsp salt
1 Tbsp Herbes De Provence
2 Tbsp Trader Joe’s 21 Seasoning Salute
2 tsp Aleppo pepper
1/2 tsp Ancho Chili Pepper

1/4 tsp Allspice

Sauté the mirepoix and 1 Tbsp of 21 Seasoning Salute and the rest of the seasonings in olive oil in a large pot for 10 minutes or until the onions begin to turn translucent.

Drain and add your beans, fill the can with water and add to the pot.

Reduce the heat and simmer for 15 minutes.

Add the butternut squash and veggie stock. Fill the container of stock with water and add to the soup. Reduce heat to low and heat, stirring occasionally for 2 hours.

Cut your zucchini into 1/2 inch thick slices. Brush with olive oil and add the remaining Tbsp of 21 Seasoning Salute, making sure the zucchini is evenly coated.

Grill for 5-7 minutes per side. Remove from the grill and let cool for a minute or two before cutting into cubes and adding to the soup.

Serve right away with crackers or toast for a satisfying lunch or dinner for the whole family!