Roasted Winter Vegetable Soup
"If you like the sweet, smooth taste of winter root vegetables, you'll savor this soup. Creamy without any added dairy products, this is a wonderful vegetarian soup, if you use olive oil instead of butter and
substitute vegetable broth for the chicken broth. In addition, it's very high in vitamins A and C."
1 medium (2 1/2 to 3 pounds) butternut squash
3 to 5 large parsnips (1 1/2 to 2 pounds)
3 to 4 large carrots (1 to 1 1/2 pounds)
3 medium onions (12 to 14 ounces)
3 tablespoons butter or olive oil
3 to 5 cloves garlic, peeled
6 cups water, vegetable broth, or chicken broth
salt and pepper to taste
Peel squash, parsnips, carrots and onions, and dice into
1-inch cubes. Toss with butter or oil, then spread in
one layer on lightly greased or parchment-lined baking sheet. Roast vegetables in preheated 400°F oven for 30 minutes. After 30 minutes, toss vegetables around a bit, and add garlic. Roast for an additional 30 minutes, turning vegetables every 10 to 15 minutes to brown and caramelize the edges to bring out flavor.
Once the vegetables are soft and caramelized on the edges, remove from oven and let cool slightly for ease of handling. Puree in food processor or blender, or put through a ricer. Add some of the water or broth while processing vegetables in order to make a smooth puree.
Place puree in a large pot, and stir in remaining broth or
water. Bring to a simmer, and season to taste with salt and pepper. Serve hot. Yield: 10 cups, about 6 to 7 servings.
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