Two Blue Houses

 

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.