This soup is awesome!! The recipe is from Ina Garten (the Barefoot Contessa). It is really easy and freezes well.
You will need:
- 6-8 cups of chicken stock
- 1 pound carrots, peeled (around 4)
- 1 pound of parsnips, peeled (around 4)
- 1 large sweet potato, peeled
- 1 small butternut squash (about 2 pounds), peeled
- 3 T. olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp fresh ground pepper
Preheat the oven to 425 degrees.
Cut the vegetables into approximately 1 inch cubes. Arrange in a single layer on 2 parchment covered baking sheets.
Drizzle with olive oil, salt and pepper. I must admit, I use more olive oil, salt and pepper than the recipe asks for. Toss well.
Bake for 25-35 minutes, until all the vegetables are tender, turning once with a spatula.
While the vegetables are baking, heat the stock. When the vegetables are done, add them to the stock and puree with a hand blender. You could also use a Cuisinart, but that just makes more to clean up. Adjust the consistency with more stock or water. It should be pretty thick. You can also adjust the seasonings at this point.
Serve with croutons on top. Delicious!! It is actually the parsnip that gives a wonderful flavour. Don’t consider leaving it out!