Roasted Winter Vegetable Soup
This recipe is a take on Ina’s Roasted Winter Vegetable Soup. When you eat this soup, it feels like eating a big cozy bowl of chicken noodle soup or mashed potatoes. It’s full of vitamins, especially Vitamin A, which is good for your skin, hair, and nails. It’s seriously low in fat and high in fiber. You can easily make this vegan by using vegetable broth instead of chicken broth. It’s also gluten free and elimination diet friendly.
I love making a big batch of this and eating it throughout the week. It freezes well, too. I don’t give a specific amount of the chicken broth because I think it’s best to add it gradually until it’s the consistency you like.
Ina always recommends making your own chicken stock, but I have never done that. I don’t want to say never, but I don’t really see myself doing that. I always buy chicken base—similar to bouillon, but it’s a powder. For this soup, I put water in my tea kettle. I put the ratio of 2 teaspoons of powdered base per cup of water. When the water boils, I pour it over the base into a glass measuring cup. That way the base dissolves completely, and you can mix hot broth with hot vegetables.
Total Time: 90 minutes
Difficulty Level: Easy
1 large butternut squash
2 sweet potatoes
1 pound of carrots
Olive oil spray
Salt and pepper
8 cups of chicken broth
- Preheat the oven to 425 degrees.
- Peel, seed, and dice the butternut squash into bite sized pieces. Peel and dice the sweet potatoes and carrots (all about 1 inch dice).
- Spray sheet pans with olive oil spray. Arrange the vegetables on the tray. Spray with more olive oil, and sprinkle with salt in pepper.
- Cook the vegetables in batches. For each batch cook for 40-50 minutes. Take them out and turn them halfway through.
- Add the vegetables in batches to a food processor. Puree the vegetables on their own for a minute or two so the broth won’t splash up when you add it. Add chicken broth, and puree until you reach the desired consistency.
- Serve on its own, or with croutons or crusty bread and a dash of olive oil and cracked pepper.
(inspired by Ina Garten’s recipe)