Roasted Vegetable Soup

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1 peeled butternut squash cut into 2" rough dice

1-2 onions, peeled and quartered
3 carrots, scrubbed and cut in half across the middle
4-5 garlic cloves, peeled

Additional root vegetables can be added, ie turnips, parsnips, celery root

Olive oil

2 Tbs. veggie bouillon mix or 4-6 cups veggie stock (see archive for recipe)

Salt & pepper

 

 

1. Toss all vegetables in 2 Tbs. olive oil to coat. Put on baking sheet lined with silicone or parchment for easy clean up. (Not necessary, but so much quicker in the end.)

2. Roast vegetables at 400º for 30 minutes then turn them.  Roast another 25 minutes or until they are well cooked and starting to caramelize.

3. Mix up veggie stock with 4 cups of water if using the mix. Blend vegetables with stock in batches until smooth. Add as much stock and additional water as you like to make the soup as thick or thin as you like it.

4. Place in pot and bring to boil, then simmer 10 minutes or so to blend flavors. Check seasoning. (If you used the mix it will probably be perfectly salted.)   Soup thickens up when stored in fridge, so you will need to add a little water to subsequent servings.

Note: You can serve the roasted veggies with dinner, and then make soup out of the leftovers.