Image by Laurel Fan via Flickr
Ingredients
• 4 Tbsp olive oil
• 1 small butternut squash, peeled, seeded and cubed
• 2 large, sweet carrots, peeled and cut into small pieces
• 1 large parsnip, peeled and cut into small pieces
• 1 small turnip, peeled and cut into small pieces
• 1 large cooking onion, peeled and sliced
• 1 head of garlic, peeled and left whole
• 4 small red potatoes, scrubbed and cut small pieces
• 1 large sweet potato, peeled and cut into small pieces
• Sea salt and freshly ground black pepper
• 3 bay leaves
• 8 cups / 2 L low-sodium chicken stock
• 1 tsp dried thyme
• 1 tsp rosemary ( I chopped mine in my Pampered Chef chopper)
Preparation
- Preheat oven to 325°F, pour half of the olive oil into the bottom of a large roasting pan. Place all vegetables in the roasting pan and coat with remaining olive oil. Sprinkle with the sea salt and ground pepper. Toss bay leaves on top.
- Cover vegetables with a layer of parchment paper and place in the over for 30 minutes. Then, remove parchment paper from the vegetables and let roast for another 60 minutes or until veggies are roasted. You will have to mix the veggies occasionally to roast them all properly.
- Remove vegetables from oven. Remove bay leaves, and purée roasted vegetables in batches in a magic bullet or blender. Use the stock to help the process along; adding a soup ladle of stock will make the blending easier.
- Place all puréed vegetables in a large soup pan or Dutch oven and set over low heat on the stove. Add remaining stock, basil, thyme and rosemary.
- Bring soup to gentle simmer and adjust seasonings. If you find the soup too thick, simply stir in more stock and reheat.
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