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.
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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