Roasted Vegetable Soup

Roasting the vegetables first adds a deep, caramelized flavor you can’t get from boiling. This soup is thick, hearty, and freezes beautifully.

Ingredients

• 2 large carrots, roughly chopped
• 2 parsnips, roughly chopped
• 1 butternut squash, peeled and cubed
• 1 large onion, quartered
• 4 cloves garlic, whole
• 3 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp smoked paprika
• Salt and pepper to taste
• Crusty bread for serving

Instructions

1. Preheat oven to 425F. Toss carrots, parsnips, squash, onion, and garlic with olive oil. Season with salt, pepper, and smoked paprika.
2. Spread on a large sheet pan in a single layer. Roast 30-35 minutes, stirring halfway, until vegetables are caramelized and tender.
3. Transfer roasted vegetables to a large pot. Add vegetable broth.
4. Blend with an immersion blender until smooth (or blend in batches in a regular blender).
5. Simmer for 5 minutes. Taste and adjust seasoning.
6. Serve hot with crusty bread. Keeps in the fridge for 5 days or freezer for 3 months.

Cooking Time: