Roasted Winter Veggie Soup

Photo Credit Monica Bushor

I discovered this recipe when I was working with my very first family. I've made adjustments to the recipe through the years and now I make it every season. My husband's grandmother loves it, the families and kids I nanny for love it, I love it! It's simple, quick and the perfect cold weather pick me up. I make a large batch. Usually about 20 cups. I bring a couple cups down to my husband's grandmother and freeze half of what's left for an easy dinner later in the winter. I serve it with grilled cheese or salad depending on my mood. I'm planning on making batch next week for when I have my wisdom teeth out. It serves well cold and I don't want to live on pudding and mashed potatoes. This recipe is the large batch. You can cut or add what you want to make it yours or to make it smaller.

ROASTED WINTER VEGGIE SOUP

Ingredients

One Medium Butternut Squash

One Small Acorn Squash

Two Small Onions

Five Large Carrots

5 Smashed Garlic Cloves

One Large Sweeter Apple

Olive Oil

Salt and Pepper

Paprika to taste

2 to 3 Cups of Broth (Vegetable or Chicken I also use bone broth if I need more nutritional)

Directions

Preheat oven to 400 Degrees F

Peel and halve the butternut squash. Scoop out the seeds. Chop into cubes.

Peel and quarter the carrots.

Peel and chop the onions.

Peel, core and chop the apple.

Put everything into a bowl, cover with olive oil salt, pepper and paprika to taste. Stir to coat everything.

Spread in one layer on two rimmed cookie sheet.

Roast for 30 minutes until soft and browned on the edges.

Combine everything on the cookie sheet and broth in a blender. If using an immersion blender put everything in a bowl. Blend until a smooth puree.