Recipes

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

1. Cut vegetables in 1" cubes.
2. Spread on 2 sheet pans. Drizzle with oil, salt and pepper and toss.
3. Bake for 25 to 35 mins. at 425F, turning once.
4. In large pan, heat 3 c chicken stock.
5. In 2 batches, coarsely puree 4 c roasted vegetables and stock
6. Pour into pot and season.
7. Thin with more chicken stock and reheat.
8. 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