Roasted Root Vegetable Soup

By sandy_h

From American Cancer Society
Addresses the common cancer treatment symptom sore mouth.

Ingredients

• 3 carrots, cut into 1-inch pieces
• 1 small (about 1 pound) butternut squash, peeled and seeded, cut into 1 1/4-inch pieces
• 1 small sweet onion, peeled and cut into 1 1/4-inch pieces
• 2 tablespoons olive oil
• Salt and freshly ground pepper
• 5 cups reduced-sodium chicken broth or vegetable broth, heated

Preparation

Step 1

Preheat the oven to 400 degrees.

On two foil-lined, rimmed baking sheets, combine the carrots, squash, sweet potato, and onion. Drizzle with oil and toss to coat. Sprinkle with salt and pepper. Roast for 40 to 50 minutes, or until very tender and slightly charred, tossing every 15 minutes.

Transfer to a food processor and add 3 cups of the warmed broth. Blend until smooth, adding more of the broth to achieve desired consistency.