Roasted Fall Vegetable Soup

Ingredients
2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
2 pounds red new potatoes (12 to 14), well scrubbed and quartered
1 pound medium red onions (about 2 to 3), peeled and quartered
1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
4 to 6 garlic cloves, peeled and smashed
3 tablespoons olive oil
Coarse salt and ground pepper

Roasting Directions
Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.

Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.

To Complete Soup
6 cups (about 1/2 recipe, see above) Roasted Fall Vegetables
1 to 2 tablespoons freshly squeezed lemon juice (from 1/2 lemon)
Coarse salt and ground pepper
Bread or crackers, for serving (optional)

Directions
Working in batches, puree vegetables in blender with a total of 4 to 5 cups water. Pour each batch through a fine-mesh sieve into a large saucepan, pressing puree through with a spoon or rubber spatula.

Thin puree with additional water, if necessary; heat soup over medium. Add lemon juice, salt, and pepper to taste. Serve with bread or crackers, if desired. Serves 4. 1hr cook time.

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2 responses to “Roasted Fall Vegetable Soup

  1. Pingback: Top 10 Fall Recipes « Taras Kitchen Online Blog·

  2. Pingback: Tara’s Top 10 Fall Recipes « Taras Kitchen Online Blog·

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