The cool weather has made me feel like making soup. This one is made from the leftovers of the Barefoot Contessa's Roasted Winter Vegetables. Delicious! And so easy:
1 lb carrots, 1 lb parsnips, 1 large sweet potato, 1 small butternut squash
Peel, cut, toss with olive oil, salt and pepper and bake at 425 for 25-35 min. (Sprinkle w/ fresh parsley if you like.)
The Roasted Vegetable Soup is simple. Coarsely puree the roasted veggies in a blender/food processor, add chicken broth (or vegetable broth if you want to make it vegetarian) and heat it up! If you have an awesome blender like a VitaMix this would take minutes!
My husband really liked the soup but I think I like the veggies better.
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