Roasted Vegetable Soup

Roasted Vegetable Soup
Roasted Vegetable Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3 to 4 cups chicken stock, preferably homemade, recipe follows

  • 1 quart Roasted Winter Vegetables, recipe follows

  • Kosher salt and freshly ground black pepper

  • Roasted Winter Vegetables:

  • 1 pound carrots, peeled

  • 1 pound parsnips, peeled

  • 1 large sweet potato, peeled

  • 1 small butternut squash (about 2 pounds), peeled and seeded

  • 3 tablespoons good olive oil

  • 1 1/2 teaspoons kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

In a large saucepan, heat 3 cups of chicken stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like. Preheat the oven to 425 degrees F. Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small. Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula. Sprinkle with parsley, season to taste, and serve hot. Yield: 8 servings

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