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Roasted Vegetable Soup



Heat oven to 400 degrees F.
Toss all of the cut vegetables and garlic cloves with the olive oil in a large bowl.
Spread evenly in a single layer on a very large jelly roll pan that youve coated with aluminum foil and sprayed with non-stick spray.
You may need to use 2-3 pans, depending on what youve got in the cupboard.
Roast for 30-40 minutes or until butternut squash and carrots are very soft.
Stir every 10 minutes or so to prevent sticking.
If using a high-powered blender such as Vitamix or Blendtec: Add the liquids and spices to the blender cup first, then add the roasted vegetables very carefully.
Starting on low, gradually increase the speed until a continuous vortex is formed, adding a little more water if the mixture is too thick to spin.
Blend to a silky puree, about 4 minutes on medium-high (variable 6 on a Vitamix).
Taste and season as necessary.
Serve hot with toppings of choice.
If using an immersion blender: Add the liquids, spices and vegetables to a high-sided saucepan or soup pot.
Turn burner to medium low and puree with an immersion blender until very smooth.
Be patient, it might take a bit longer than with the blender.
Taste and season as necessary.
Serve hot with toppings of choice.
Serving ideas: lean protein of choice, croutons, cream fraiche, sour cream, truffle oil.