Make Juicy Fried Vegetable Soups Without a Pan

Making soup without a pan may seem like an overwhelming task, but Helen Rennie devised a way to make fried vegetable soups using only a baking sheet and blender.

Helen can show you how to make her delicious pumpkin nut soup in the video above, but the method can be applied to a variety of ingredients. Just grab a delicious starchy squash or other vegetable (like acorn squash or sweet potatoes) and a pear or apple. Peel and chop vegetables and fruits, place them on a baking sheet and drizzle with a quarter cup of olive oil. Sprinkle everything with salt and stir with your hands to coat. Arrange the pan so that the fruit is in the center and bake at 400 ℉ for 25 minutes. Turn everything over, add some onions (Helen uses shallots) and sage to the skillet and re-place in the oven for another 15 or 20 minutes.

When the squash or sweet potatoes are soft and tender, allow them to cool slightly, then transfer to a blender. Deglaze the skillet with boiling water, scrape off any of those delicious brown pieces, and add the juice from the skillet to a blender. Add enough lukewarm water to the blender to cover its delicious contents, add half a teaspoon of apple cider vinegar and season with salt, nutmeg, maple, or whatever seasoning you want. Top with 1/4 cup heavy cream and beat (starting with a small amount) until smooth and silky. Pour into bowls, top with your favorite side dish – Helen shows you how to make a fantastic side dish in the video above – and enjoy.

Butternut squash and pear soup without casserole | Helen Rennie


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