I love having quick and easy lunches ready to go, especially with a new baby around! It helps me make sure I am getting in a delicious and nutritious meal without having to labor over anything. With this soup, I’ll just heat it up, maybe have a side salad to get in some greens, and lunch is served!
This roasted vegetable soup is hearty, cozy and relatively easy to make. The only time consuming part of this recipe includes roasting the root vegetables. I’ve also made this soup with leftover roasted vegetables and in those cases, it comes together incredibly quickly. With this soup, feel free to get creative. Use whatever root vegetables you have on hand! It’s great with any kind of squash or potatoes or the “unusual” winter veggies too, like celery root, turnips, or rutabaga!
TIP! I bought pre-packaged peeled and diced organic butternut squash for this. That is one vegetable that I do not enjoy cutting up myself!
Ingredients:
2-3 cups peeled and diced butternut squash (2 inch pieces)
4 parsnips, peeled and cut into 2 inch pieces
4 carrots, peeled and cut into 2 inch pieces
1 yellow onion, diced
4 cloves garlic, minced
1/4 cup avocado oil (olive oil will work too)
1 tbsp olive oil
4 cups chicken broth
Salt and pepper to taste
Directions:
Preheat oven to 425 degrees F.
Arrange squash on one baking sheet and toss with 2 tbsp avocado oil and a large pinch of salt. Arrange parsnips and carrots on another baking sheet and toss with 2 tbsp avocado oil and a large pinch of salt. Roast in oven for about 35-40 minutes, tossing occasionally, until golden brown and tender.
Once vegetables are almost finished roasting (with about 10 minutes left), heat olive oil in a large pot over medium heat. Add onions and a pinch of salt. Sautee until soft and translucent. Add the garlic and cook for about a minute or two, stirring frequently.
Add in roasted vegetables, broth, and another pinch of salt (and pepper). Stir and then bring to a simmer.
Using an immersion blender or high speed blender (my preference), blend the soup ingredients until smooth. Taste and adjust seasonings if needed.
Optional: Top with roasted squash or pumpkin (or squash) seeds, a drizzle of good olive oil, and a pinch of Maldon sea salt.
