(Adapted from Ina Garten’s Roasted Vegetable Soup Recipe)
- 1 medium to large butternut squash, peeled and seeded
- 2 pounds carrots, peeled
- 2 large parsnips (about 2 pounds), peeled
- 2 small white flesh sweet potatoes
- 4-5 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 8-12 cups chicken stock
- 1 teaspoon curry powder
- 1 teaspoon ground ginger
- ¾ teaspoon ground white pepper
- ½ teaspoon ground nutmeg
- Additional kosher salt and freshly ground black pepper
- Preheat oven to 425 degrees.
- Prepare 2 large sheet pans with foil and parchment paper to prevent vegetables from sticking.
- Cut carrots, parsnips, sweet potatoes, and butternut squash into 1-1 ½ inch cubes or rounds.
- Place all cut vegetables in a single layer on 2 sheet pans (vegetables do not need to be sorted).
- Drizzle with olive oil, salt, and pepper. Toss well.
- Bake for 25-35 minutes until vegetables are tender, turning them once if they begin to brown. Let cool.
- In several batches, puree the roasted vegetables and chicken stock in the bowl of a food processor fitted with a metal blade.
- Pour the puree into a large pot after each batch. Thin with more chicken stock as necessary to reach desired soup consistency.
- Add curry powder, ground white pepper, nutmeg, and ground ginger to soup. Mix well and reheat. Adjust seasonings to taste.
- Use organic vegetables when available.
- Recipe may be halved, using 1 small butternut squash, 1 large white flesh sweet potato, and 1 pound each of carrots and parsnips.
- This recipe is very versatile. Balance of vegetable quantity and type may be easily adjusted to taste.