BIRDMAN and ROASTED VEGETABLE SOUP
Hi! Thanks for stopping in.
Today we’re talking about Birdman and Roasted Vegetable Soup. What does Birdman and Roasted Vegetable Soup have in common? Well, what they have in common is a dear friend of mine, WK. I introduced you to him not too long ago when I took you to his birthday party. If you missed it, you can read all about it here.
You see, WK is a voting member of “SAG”, The Screen Actors Guild. And, as a voting member of SAG, WK is sent copies of all of the best movies (long before they are in theaters or out on DVD) so that he can cast his vote for the Screen Actors Guild Awards (January 25 on TNT & TBS). It is good to be WK’s friend because he often invites his friends over to help him watch these movies. Last week we were lucky enough to have been invited over for a screening of “Birdman”, the critically acclaimed movie starring Michael Keaton. You can watch the trailer for this dark comedy below. In a nutshell, it’s about a washed-up movie actor (played by Michael Keaton) who is famous for playing a superhero called Birdman in a string of blockbuster movies that played decades earlier. He hopes to reinvent himself and reignite his failing career by writing, directing and starring in a Broadway play.
If you’re wondering what I thought of the movie, I’ll say this: don’t see it if you’re looking for a feel-good movie. As I said, it’s a “dark comedy”, a very dark comedy. However, if you want to see some really, really great acting, not just from Michael Keaton but from virtually the entire star-studded cast, then you will very much appreciate this movie. Last week it was nominated for 9 Academy Awards, including one for Michael Keaton as Best Actor. The Screen Actors Guild gave it 4 nominations, including one for Outstanding Performance by a Cast in a Motion Picture. I told you the entire cast is outstanding!
In any case, what does Birdman have to do with Roasted Vegetable Soup?
Well, when we went to WK and his wife Maureen’s home to watch Birdman, I brought a wonderful Roasted Vegetable Soup as my contribution to our potluck dinner and a movie. The recipe comes from Ina Garten, The Barefoot Contessa, and was published in her cookbook called Family Style. Just like Birdman, this recipe is a real winner! So, I thought I’d show you how to make this easy, delicious and really healthy soup recipe.
Start by preheating your oven to 425º F.
You will need:
1 Small Butternut Squash (about 2 lbs), Peeled & Seeded
1 Large Sweet Potato, Peeled
1 Pound Carrots, Peeled
1 Pound Parsnips, Peeled
Cut the butternut squash, sweet potato, carrots and parsnips into 1 inch cubes. Place the cut vegetables in a large bowl and toss with:
1/4 Cup Extra Virgin Olive Oil
1-1/2 Teaspoons Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Next, place the vegetables in a single layer on a sheet pan.
Roast for 45 to 60 minutes, turning twice with a metal spatula, until the vegetables are tender.
Let the vegetables cool slightly, then place them in a blender. I used my Vitamix which is so terrific for making smooth, creamy soups. Next, add 4 cups of Vegetable or Chicken Broth to the vegetables, reserving the remaining 4 cups for later.
One box like this equals 4 cups or 32 fluid ounces. You’ll need a total of two 32 ounce boxes of broth.
Now blend on low until smooth. This step can also be done in a food processor fitted with a steel blade, or with an immersion blender in a stockpot. Depending on the size of your blender or food processor, you may need to do this in 2 batches. Next, pour the soup into a large saucepan, add the second 4 cups of broth (1, 32 ounce box) and season with salt and pepper to taste. The soup should be thick but not like a puree. If necessary, thin with more broth until you achieve the desired consistency.
After tasting the soup I thought it could use just a little kick, so I added 1/8th teaspoon cayenne pepper. Ina’s recipe did not call for the cayenne, so it’s up to you if you choose to add it.
Heat the soup over low heat and serve hot with sourdough croutons.
Make your own croutons by cutting up a nice loaf of crusty sourdough bread into cubes. Saute the bread cubes in a frying pan with olive oil and salt and pepper to taste until golden brown.
Drizzle the soup with good quality extra virgin olive oil and enjoy!
So there you have it: BIRDMAN and ROASTED VEGETABLE SOUP
- 1 Small Butternut Squash (about 2 lbs), Peeled & Seeded
- 1 Large Sweet Potato, Peeled
- 1 Pound Carrots, Peeled
- 1 Pound Parsnips, Peeled
- ¼ Cup Extra Virgin Olive Oil
- 1-1/2 Teaspoons Kosher Salt
- ½ Teaspoon Freshly Ground Pepper
- 8 Cups Vegetable or Chicken Broth
- ⅛th Teaspoon Cayenne Pepper (optional)
- More Salt and Pepper to Taste
- Preheat oven to 425º F.
- Cut the butternut squash, sweet potato, carrots and parsnips into 1 inch cubes.
- Place cut vegetables in a large bowl and toss with olive oil, salt & pepper.
- Place cut vegetables in a single layer on a sheet pan.
- Roast for 45 to 60 minutes, turning twice with a metal spatula, until the vegetables are tender.
- Let vegetables cool slightly, then place the roasted vegetables in a blender.
- Add 4 cups of vegetable or chicken broth. Blend on low until smooth.
- This can also be done in a food processor fitted with a steel blade, or with an immersion blender.
- Depending on the size of your blender or food processor, you may need to do this in 2 batches.
- Pour soup into a large saucepan, add the second 4 cups of broth and season with salt and pepper to taste.
- Add optional cayenne pepper if desired.
- The soup should be thick but not like a puree, so if necessary, thin with more broth until you achieve the desired consistency.
- Heat over low heat and serve hot with sour dough croutons and a drizzle of good quality extra virgin olive oil.
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