We tried this recipe last Wednesday. If I were to change
anything, I’d have used cubed butternut, and I’d have cut the carrots into
smaller chunks. It wouldn’t have hurt to roast the veg a bit longer, either.
But it did make my whole house smell wonderful!
Roasted Autumn Vegetable Soup
1 large or 2 small butternut squashes, halved and seeded
A handful of carrots, peeled
2 to 3 small sweet potatoes
1 large onion, peeled and quartered
1 to 2 large, ripe tomatoes, halved
A few cloves of garlic, peeled
1 bell pepper, halved and seeded
32 ounces vegetable or chicken broth
1/2 teaspoon cinnamon
1/2 teaspoon fresh grated nutmeg
Salt and pepper to taste
A cup or two of heavy cream
Brush sheet cake pan with olive oil and spread vegetables on
it. Brush vegetable tops with oil. Roast about an hour at 375F. Scoop squash
flesh into Dutch oven or stock pot. Add remaining vegetables and broth. Cook on
low for about an hour. Blend with stand mixture until desired consistency. Add
cinnamon, nutmeg, salt and pepper. Stir in cream. Serve warm with crusty bread.