Roasted vegetable soup by Ina

By cwyorkiex3

Ina on Food Network is a wonderful chief. This soup is fabulous.Thank you Ina!

Ingredients

• Roasted Winter Vegetables:
• Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
• 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
• Brioche Croutons:
• 6 ounces brioche loaf or challah
• 1 tablespoon good olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Preparation

Step 1

Directions for vegetables

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



Directions for croutons

Preheat the oven to 350 degrees F.

Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.

Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.

Yield: 3 to 4 cups