Roasted Butternut Squash, Parsnip and Red Pepper Soup

Place butternut squash, parsnips, red peppers and onions in a roasting pan. Sprinkle liberally with salt, pepper and olive oil. Roast in a preheated oven at 425 degrees (F) for 45 minutes to an hour, stirring midway. Remove from the oven.

In a large soup pot on medium heat, saute the leeks in a teaspoon or two of olive oil until they are soft and translucent. (The leeks could be skipped if you want). Add the garlic, curry powder, cumin and cayenne and saute for 1 or 2 minutes until aromatic. Add roasted veggies and stir. Add 6 cups (48 ounces) of chicken or veggie broth and bring to a simmer.

Once it comes to a simmer, remove from heat and process in food processor, blender or hand blender until almost smooth. At this point you may want to add more broth if it is very thick. I added 32 ounces more broth. Taste for seasoning and add more curry, cumin, cayenne, salt or pepper if desired. Return to your soup pot and continue to cook until heated through.

Toast the pepita seeds by placing them in saute pan over medium heat with the butter and cumin. Stir until toasted, approximately 5 minutes. Add salt.

Put some soup in a bowl and sprinkle some toasted pepitas over the top and enjoy a bowl of total goodness. Please!

Note: Customize this basic recipe to your favorite winter vegetables. Use any squash such as pumpkin or acorn squash but butternut is a definite favorite of mine. I chose parsnips but carrots, rutabagas, or turnips would make a delicious, nutritious soup. In my book, roasted squash/root veggie soup can’t be beat.