Autumn Vegetable Soup

Roasting the vegetables gives this soup great flavor. From Easy Beans.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 3  tablespoons olive oil
• 1  teaspoon dried thyme
• 1  butternut squash, cut into 1/2 inch cubes
• 1  cup  chopped pumpkin, cut into 1/2 inch cubes
• 3  parsnips, cut into 1/2 inch cubes
• 3  carrots, cut into 1/2 inch cubes
• 2  leeks, chopped (white part and 1/3 of green part)
• 1 1⁄2 cups  cooked navy beans
• 8  cups  vegetable stock
• 2  teaspoons chili powder
• 1  teaspoon cumin

Directions

1. Preheat oven to 400°.
2. Add oil to a 13x9 inch baking dish; place dish in oven and let oil get heated.
3. Add vegetables and thyme to pan; roast, covered, for 20 minutes.
4. Stir and roast, uncovered, for another 10 minutes.
5. To a soup pot add beans, stock, roasted vegetables, and spices.
6. Simmer for 20 minutes; adjust seasoning to taste with salt and pepper.