roasted vegetable soup

This winter I got into roasting vegetables. I also got into using my food processor (a wedding gift). I put the two together and created magic...

May I present roasted vegetable soup. So easy to make and so unbelievably delicious. Where have you been all my life?
This time of year I can't wait for spring to show its head, but a soup like this helps ease the pain that the streets are covered in snow, that my nose is a little frozen and that I have to wear socks to bed.

There are a couple variations I make of this soup and each one is delicious.

Roasted Vegetable Soup
serves 6

1 small butternut squash, peeled & cubed
1 extra large sweet potato, peeled & cubed
2-3 large carrots, peeled & chopped
3c vegetable broth, or more depending on size of vegetables
Olive oil
Salt
Pepper
Nutmeg
Thyme

• Preheat oven to 400 degrees.
• Peel and cube butternut squash and sweet potato into large chunks (they shrink when they bake) and place in a bowl. Lightly coat with olive oil. Toss with salt, pepper, nutmeg and thyme.
• Lay out butternut squash and sweet potato on baking sheet (I line mine with foil) so there is one even layer.
• Peel and chop carrots and coat the same way the butternut squash and sweet potato. Place in a separate baking sheet. The carrots tend to cook faster than the squash and potato so I keep them separate. 
• Bake for about 35-40 minutes, flipping half way through. When they are fork tender they are done.
• Puree vegetables with vegetable broth in a food processor or high-speed blender. 
• Add as much vegetable broth as you want to get the desired consistency. We don't like ours very soupy but not thick, either.

Nutritional Information (per serving): 141 calories, 3.7g fat, 4.5g fiber, 2g protein, 27g carb

We love this soup. It is chock full of nutrients and vitamins and a great way to get your vegetables for the day.

What are your favorite types of soup? Or what helps you get through the end of winter?

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