ROASTED VEGETABLE SOUP
 
Prep time
Cook time
Total time
 
This wonderful and healthy soup was first published by Ina Garten in her cookbook, The Barefoot Contessa Family Style.
Author:
Serves: 6 to 8
Ingredients
  • 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
Instructions
  1. Preheat oven to 425º F.
  2. Cut the butternut squash, sweet potato, carrots and parsnips into 1 inch cubes.
  3. Place cut vegetables in a large bowl and toss with olive oil, salt & pepper.
  4. Place cut vegetables in a single layer on a sheet pan.
  5. Roast for 45 to 60 minutes, turning twice with a metal spatula, until the vegetables are tender.
  6. Let vegetables cool slightly, then place the roasted vegetables in a blender.
  7. Add 4 cups of vegetable or chicken broth. Blend on low until smooth.
  8. This can also be done in a food processor fitted with a steel blade, or with an immersion blender.
  9. Depending on the size of your blender or food processor, you may need to do this in 2 batches.
  10. Pour soup into a large saucepan, add the second 4 cups of broth and season with salt and pepper to taste.
  11. Add optional cayenne pepper if desired.
  12. The soup should be thick but not like a puree, so if necessary, thin with more broth until you achieve the desired consistency.
  13. Heat over low heat and serve hot with sour dough croutons and a drizzle of good quality extra virgin olive oil.
  14. ENJOY!
Recipe by After Orange County at https://afterorangecounty.com/2015/01/19/birdman-and-roasted-vegetable-soup/