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Roasted Winter Vegetables/Roasted Vegetable Soup Recipe

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This recipe for Roasted Winter Vegetables/Roasted Vegetable Soup is from Joy Through the World, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. carrots, peeled
1 lb. parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 lbs), peeled and seeded
3 tbsp. good olive oil
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tbsp. chopped fresh flat-leaf parsley

For Soup:
6 to 8 cups chicken stock
kosher salt and freshly ground pepper
croutons and good olive oil
Directions:
Directions:
Preheat the oven to 425°. Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.

Place all the cut vegetables in a single layer on two sheet pans. Drizzle them with olive oil, salt and pepper. Toss well. Bake for 25-35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste, and serve hot.

For Soup:
In a large saucepan, heat chicken stock. In two batches, coarsely puree the roasted vegetables and the chicken stock with an immersion blender or in the bowl of a food processor fitted with the steel blade. Pour soup back in pot and season to taste. Can add more chicken stock. The soup should be thick, but not like a vegetable purée. Serve with croutons and a drizzle of good olive oil.

 

 

 

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