I hope you will make this delicious soup this
week. The amounts are approximate and
you should even feel free to change up the ingredients according to your taste
preferences. Just a note about
parsnips---if you’ve never tried them,
don’t be afraid. They are wonderful and
really add a depth of flavor that you won’t want to miss out on. Please drop me a comment and let me know how
you like this recipe!
**To enjoy the roasted vegetables as a side dish, just serve with your favorite entree after taking them out of the oven.
Ingredients:
1 pound carrots
1 pound parsnips
2 large sweet potatoes
1 small butternut squash
3 T. olive oil
kosher salt
black pepper
2 T. chopped fresh flat-leaf
parsley
6-8 cups chicken stock
Instructions:
*Preheat oven to 425 degrees.
*Cut the vegetables into 1 ¼
inch cubes
*Place all cut vegetables in
a single layer on a baking sheet.
Drizzle with olive oil and sprinkle with salt and pepper. Toss well.
* Bake for 25-30 minutes or
until tender.
*Puree in heat-safe blender
or food processor with chicken stock in
two batches.
*Heat in large saucepan and
season to taste.
* Add more chicken stock to
achieve desired thickness.
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