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RROASTEDVEGGIESOUP.THEDIRTCHEAPGARDENER.COM
Roasted Fall Vegetable Soup
Roasted Fall Vegetable Soup
Preheat oven to 425 degrees F.
Ingredients:
Roasted Vegetables:
1 lb peeled carrots
1 lb peeled parsnips
1 medium sized butternut squash, seeded and peeled
1 large sweet potato
2 tablespoons olive oil, + or -
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Cut vegetables into 1 inch to 1 1/2 inch cubes. Place on 2 baking sheets in single layer. Drizzle with olive oil, salt and pepper. Toss. Bake for 30 minutes + or -, until tender.
Soup:
4 cups chicken broth
roasted vegetables
salt & pepper to taste
3 tablespoons chopped Italian flat leaf parsley
Directions:
Heat chicken broth in large saucepan. Coarsely puree roasted vegetables with an immersion blender (or in bowl of a food processor) adding chicken broth to desired consistency. Pour soup back into saucepan and season to taste.
Garnish with fresh heavy cream, creme fraiche, or unsweetened whipped cream and fresh parsley.
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