Roasted Winter Veggie Soup

I seem to have a thing for roasted veggie soups. But who cares really? They are delicious and this one you can eat warm of cold. Which makes it a wonderful option no matter the season. I plan on adding it to my menu of options for my postpartum doula clients. The recipe is below. Enjoy it as much as I have!

ROASTED WINTER VEGGIE SOUP

Ingredients

Two Medium Butternut Squash

Two Small Onions

Five Large Carrots

5 Smashed Garlic Cloves

One Large Gala Apple

Olive Oil

Salt and Pepper

2 to 3 Cups of Broth (Vegetable or Chicken)

Directions

Preheat oven to 400 Degrees F

Peel and halve the butternut squash. Scoop out the seeds. Chop into cubes.

Peel and quarter the carrots.

Peel and chop the onions.

Peel, core and chop the apple.

Put everything into a bowl, cover with olive oil salt and pepper to taste. Stir to coat everything Spread in one layer on a rimmed cookie sheet.

Roast for 30 minutes until soft and browned on the edges.

Combine everything on the cookie sheet and broth in a blender. If using an immersion blender put everything in a bowl. Blend until a smooth puree.