Roasted Vegetable Soup
Ingredients
- 3 - 4 c chicken stock
- 4 c Vegetables:
- 1 lb carrots
- 1 lb parsnips
- 1 large sweet potato
- 1 small butternut squash, peeled and seeded (about 2 lbs)
- 3 T oil
- 1.5 t salt
- 1/2 t pepper
- Salt and pepper
Directions
- Cut vegetables in 1" cubes.
- Spread on 2 sheet pans. Drizzle with oil, salt and pepper and toss.
- Bake for 25 to 35 mins. at 425F, turning once.
- In large pan, heat 3 c chicken stock.
- In 2 batches, coarsely puree 4 c roasted vegetables and stock
- Pour into pot and season.
- Thin with more chicken stock and reheat.
- The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
Notes
- Barefoot Contessa
- 3 - 4 servings