Roasted Vegetable Soup

Ingredients

• 4 cups Butternut Squash, Diced
• 1 whole Medium Onion, Diced
• 3 whole Large Stalks Celery, Diced
• 2 whole Large Carrots, Diced
• 2 whole Green Bell Peppers, Seeded And Chopped
• 1 whole Large Russet Potato, Scrubbed And Diced (skin ON!)
• 1 whole Leek, White And Green Parts, Diced
• 4 cloves Garlic, Peeled And Cut In Half
• 4 Tablespoons Olive Oil
• 2 cups Low Sodium Broth Of Choice (chicken Broth Used For Photograph)
• 2 cups Water
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Pepper
• ½ teaspoons Red Pepper Flakes
• ½ teaspoons Parsley Flakes
• ¼ teaspoons Chili Powder
• ½ teaspoons Dill Weed
• 1 pinch Cayenne Powder

Preparation Instructions

Heat oven to 400°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 you’ve coated with aluminum foil and sprayed with non-stick spray. You may need to use 2-3 pans, depending on what you’ve 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.