Roasted Fall Vegetable Soup

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 lb butternut squash (diced into 1.5-inch cubes)
• 1 lb yam (diced into 1.5-inch cubes)
• 1/2 lb red onion (also diced into 1.5-inch cubes)
• 1/2 lb carrot (diced into 3/4-inch cubes)
• 3 garlic cloves (minced or peeled and smashed)
• 1 tablespoon olive oil
• 1 teaspoon cayenne pepper
• 4 cups water (more or less for desired consistency)
• salt & pepper

Recipe

• 1 toss all chopped vegetables with the olive oil and salt and pepper to taste, and line single-layer on a baking sheet (using parchment for easy clean-up if desired).
• 2 roast vegetables at 450 for 40 to 45 minutes or until lightly browned and tender. take out of oven, let cool.
• 3 take roasted vegetables and working in batches with either a submersible blender or regular blender, puree vegetables with water until smooth.
• 4 add additional salt and pepper and cayenne pepper to taste.