Winter poked it’s cold nose in our world again this week. 
I thought I was done with hearty soups for the season, but when I am chilled my culinary thoughts go straight to a bowl of hot steamy soup! I am going through a phase of using up bits and pieces of veggies and fruits that are almost past their prime. I think I have had this butternut squash since last October!
I picked out all the red and orange produce in my fridge and pantry…red Gala apples, organic carrots, bell pepper and sweet potatoes.
I coarsely chopped these all up along with a medium white onion, tossed with olive oil, salt and pepper and roasted in the oven for 45 minutes at 350. I turned them a couple times in the roasting process.
Roasting brings out the natural sugars with a magical caramelization process! The aroma is heavenly!
Place in small batches in the blender along with chicken, beef or veggie stock. I only had beef stock on hand.
Puree, return to stove to reheat and serve, garnished with fresh flat leaf chopped parsley. The deep orange color was amazing…yeah beta-carotene! The apples added a subtle sweetness paired beautifully with the creamy butternut squash and sweet potatoes!
I had a big bowl for lunch as well as supper. Guess I got my veggie quota for the day, huh?
YUM, Jane, this looks amazing! Even here in the South, it was cold and rainy today and I would have loved a bowl of this! Wish we were neighbors!
Yum! I love that you roasted the veggies for this soup! I’m sure the flavor was wonderful!
Roasting veggies is my favorite way to fix them!