Roasted Vegetable Soup

(Adapted from Ina Garten’s Roasted Vegetable Soup Recipe)

Ingredients

• 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

Directions

• 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.

Notes

• 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.