Roasted Fall Vegetable Soup

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READY IN: 1hr 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb butternut squash (diced into 1.5-inch cubes)
  • 1
    lb yam (diced into 1.5-inch cubes)
  • 12
    lb red onion (also diced into 1.5-inch cubes)
  • 12
    lb carrot (diced into 3/4-inch cubes)
  • 3
    garlic cloves (minced or peeled and smashed)
  • 1
    tablespoon olive oil
  • 1
    teaspoon cayenne pepper
  • 4
    cups water (more or less for desired consistency)
  • salt & pepper
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DIRECTIONS

  • toss all chopped vegetables with the olive oil and salt and pepper to taste, and line single-layer on a baking sheet (using parchment for easy clean-up if desired).
  • roast vegetables at 450 for 40 to 45 minutes or until lightly browned and tender. take out of oven, let cool.
  • take roasted vegetables and working in batches with either a submersible blender or regular blender, puree vegetables with water until smooth.
  • add additional salt and pepper and cayenne pepper to taste.
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