Roasted Fall Vegetables (Martha Stewart) (and soup)

By kylaroy7

This can also be made into Roasted Fall Vegetable Soup. Here is how: Take 6 cups of the roasted veggies and in batches, puree in blender with a total of 4-5 cups of chicken broth. Pour each batch through a fine-mesh sieve into large saucepan, pressing puree through with a spoon or rubber spatula. Thin with additional broth if necessary. Add 1-2 tablespoons of lemon juice and salt and pepper to taste. Heat through.

Ingredients

• 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
• 2 pounds red new potatoes (12 to 14), well scrubbed and quartered
• 1 pound medium red onions (about 2 to 3), peeled and quartered
• 1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
• 4 to 6 garlic cloves, peeled and smashed
• 3 tablespoons olive oil
• Coarse salt and ground pepper

Preparation

Step 1

Directions

Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.

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directions