Roasted Root Vegetable Soup

Kitzy's Note:

Roasting the vegetables beforehand gives this soup such a delicious flavour. This takes very little work to make, and is lovely served with fresh bread.

• Total Time: 1 hrs 25 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 3

• 1/2 small butternut squash, peeled, seeded and cubed
• 1 carrot, cut into thick rounds
• 1 small parsnip, cubed
• 1/2 small swede, cubed
• 1 leek, thickly sliced
• 1/2 onion, cut into two
• dried herbs
• 3 sprigs fresh rosemary
• 600 ml vegetable stock

Directions:

1. Preheat the oven to 200C/400F/gas mark 6.
2. Prepare the vegetables as above and put them in a roasting tin. Add the rosemary and sprinkle dried herbs over.
3. Roast for 50 minutes until tender. Turn them occasionally to ensure even cooking. Remove from the oven and put in a saucepan with the stock.
4. Bring to the boil, reduce the heat, and simmer for 10 minutes. Pour the soup into a blender and process to desired consistency.
5. Return to the saucepan and heat through.
6. Serve hot.

Reviews

[Brooke the Cook in WI]

I loved it, my hubby loved it, even my 10-year old loved it! I doubled the recipe (didn't know what else to do with half a squash - makes great leftovers) and put everything in a big roasting pan. I only roasted the veggies for about 30 minutes, as they were tender and starting to darken. I think I would call this a bisque as it was pretty thick - its a beautiful orange color and the rosemary sprigs give it excellent flavor. I will be making this again!