Roasted Vegetable Soup
Root vegetables, apples and fresh herbs are seasoned and roasted together until caramelized, then blended in warm chicken stock until smooth. This roasted vegetable soup is perfect to make on a cool night, and you can enjoy the leftovers for lunch. You can top the soup with chopped hazelnuts, pumpkin seeds, creme fraiche or parmesan and serve it with a simple salad and a toasted baguette with butter.
- 1 small butternut squash, cubed*
- 1 large sweet potato, peeled and cubed
- 3 medium parsnips, peeled and chopped
- 4 medium carrots, peeled and chopped
- 2 honey crisp apples, sliced thick
- 1 onion, sliced
- 4 whole cloves garlic, peeled
- 5 sage leaves
- 6 fresh thyme sprigs, stems removed
- olive oil
- Salt and pepper to taste
- 2 tbsp honey
- 5-6 cups chicken stock, plus more depending on desired thickness
*No need to peel the butternut squash because the skin will soften and become caramelized while it’s roasting. And because it is getting blended, presentation doesn’t matter.
Preheat oven to 425F
Place all the vegetables, apples, onion, garlic and herbs on a sheet pan, drizzle with olive oil and season with salt and pepper. Roast for 25 minutes, remove from oven, drizzle with honey and toss. Return to oven and roast another 15 minutes or until golden and caramelized.
Meanwhile, warm the chicken stock over high heat, place the stock and all the roasted vegetables in a blender and blend until smooth. Adding more stock if needed. Pour soup into a pot over medium heat to warm up before eating. Taste and season with more salt and pepper if needed. Serve hot and enjoy!