ROASTED AUTUMN VEGGIE SOUP

A vegetarian option would be to substitute the chicken broth for vegetable broth.

Roasted Autumn Veggie Soup 

Ingredients

• 1 medium Vidalia Onion, cut in wedges

• 2 ½ pounds Butternut Squash, peeled and cubed into 1 inch pieces

• 1 pound Carrots, peeled and cubed into 1 inch pieces

• 1 pound Sweet Potato, peeled and cubed into 1 inch pieces

• 1 Apple, peeled and cubed

• 4 Garlic Cloves, whole and peeled 

• 2 quarts of Chicken Broth

• ⅓ c Extra Virgin Olive Oil

• 1 Tsp Salt 

• ¾ Tsp Black Pepper

• ¼ c Fresh Parsley, chopped

• 1 Tbsp Fresh Sage chopped for garnish

Directions

Preheat the oven to 400F

1. Add the squash, carrots, sweet potatoes, onions, apple and garlic cloves to a foil lined rimmed sheet pan. Mix the vegetables with the olive oil, salt and black pepper.  Mix well so all the veggies are coated and roast for 45 minutes or until soft. 

2. Once the vegetables are roasted, add to the stock pot along with the chicken broth.

3. Bring to a boil for 4-5 minutes, then turn off heat and puree.

4. Stir in the parsley and serve

5. Garnish with fresh sage.