roasted vegetable soup

This is a perfect fall soup. It's creamy and comforting.

First you roast the veggies in the oven, which makes your house smell amazing! Then you add some broth and puree the vegetables...it's basically that simple. We didn't have any squash, so we just used carrots, sweet potatoes, and parsnips. It turned out great!

Serve with parmesan toasts for a simple fall lunch or dinner. Enjoy!


Adapted from Barefoot Contessa Family Style

Ingredients

• 3 to 4 cups chicken or vegetable stock, homemade or store bought
• 1 quart Roasted Winter Vegetables, recipe follows
• kosher salt ground black pepper
  

Directions

In a large saucepan, heat 3 cups of chicken/vegetable stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season, to taste. Thin with more stock and reheat. The soup should be thick but not like a vegetable puree, so add more stock and/or water until it's the consistency you like.

Roasted Winter Vegetables:

1 pound carrots, peeled

1 pound parsnips, peeled

1 large sweet potato, peeled

1 small butternut squash (about 2 pounds), peeled and seeded

3 tablespoons good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 425 degrees F.

Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.

Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste, and serve hot.

Yield: 8 servings