I am going soup crazy. I realize this. I’m sure you all miss the days when I would post deliciously sweet dessert recipes like Nutella and sea salt cookies and peanut butter bars. But for now, you’ll have to live with soups that will warm up you up on chilly nights. They somehow give me comfort after a long day at work.
Today’s roasted root vegetable soup was originally made by the Barefoot Contessa here. I altered it slightly below and served it with homemade croutons (as seen here) and a side of spinach sauteed with garlic and red pepper flakes.
-3 carrots, cut into cubes
-1 parsnip, cut into cubes
-1 sweet potato, cut into cubes
-1 small butternut squash, cut into cubes
-2-6 cups chicken (or vegetable) stock
-2 tblspns olive oil
-salt and pepper
-Pre-heat oven to 425 degrees
-Place all cubed vegetables on a baking sheet, drizzled in olive oil and sprinkled with salt and pepper
-Bake for 25-35 minutes or until tender
-Blend chicken stock and vegetables, in two batches, in a food processor or blender until smooth
-Place all soup in a pot on low heat, add more chicken stock until you reach desired consistency.