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Recipes - Roasted Root Vegetable Soup Recipe

Recipe Name

Roasted Root Vegetable Soup

Submitted by

jnginpdx

Recipe Description

A great way to use leftover roasted vegetables

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	15	Cook Time (minutes)	75	Ready In (minutes)	90

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Ingredients
Amt.	Measure	Ingredient



2	cup, cubes	butternut squash
1/2	squash (4 inch dia)	acorn squash
1	cup	Beets
1	cup, cubes	Turnips
1	cup slices	Parsnips
1	cup	celery root
1	cup, chopped	Carrots
1	cup, chopped	Onion, chopped
1/8	cup	olive oil
1/8	cup, fluid (yields 2 cups whipped)	heavy cream
4	cups	chicken broth (GLUTEN FREE)

Steps

Sequence	Step

1	Cube vegetables. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30 minutes. Roast acorn squash separately in skin. When all is cooked, remove and puree in food processor. Scrape acorn squash from hull and add to mixture and puree adding chicken broth as needed. Add remaining broth to a stock pot and whisk in pureed mixture. Heat and add cream.

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