roasted vegetable soup

i think an update is very over due, so here is a good one!

i made a lot of homemade soups this fall and this roasted red pepper, parsnip and squash soup was soooo good and very easy.

• 1 onion
• 2 tbsp butter
• 1 butternut squash
• 2 parsnips
• 1 red bell pepper
• garlic, to taste
• chicken/veggie stock
• pinch of salt

quarter the squash, scoop out seeds and place in roasting pan, rind up. cut up the parsnips and peppers, place in second roasting pan/cookie sheet. roast 425 for 40 min or until squash is easily pierced. peppers and parsnips won't take as long as the squash, so keep an eye on them. garlic takes even less.

while roasting, saute the onions in the butter in large soup pot.

after roasting, roughly chop vegetables and add to the onions/garlic. add at least enough stock to cover vegetables and then simmer for as long as you want - i did about an hour and that was plenty of time. don't forget to season a little to taste, you won't need anything more than a pinch of salt or a little white pepper if you have it. then, with an emersion blender or by transfering to a food processor, (like i did) puree.

may as well roast the garlic, too. i drizzled it with olive oil and threw on a few seasonings.

and i didn't get a picture of the finished product and i can't believe it. i'll update next time i make this. i did add a few dashes of club house's vegetable spice to the veggies before i roasted them, but i didn't add it to the recipe because i think the flavour addition was minimal and i won't bother with it next time.

this makes about 4 - 6 bowls, depending on how thick you make it. and just a heads up that the parsnips can carry a lot of flavour, so if you aren't sure, substitute.