Roasted Vegetable Soup

I've been eating this soup for lunch these days and I love it.  I'll usually make a grilled cheese for me and Stella to share and a bowl of this soup on the side (Stella won't eat the soup, just the grilled cheese).  It tastes warm, comforting and delicious!




Roasted Vegetable Soup

Butternut squash, peeled, seeded and cut into 1-inch cubes (2 cups)

Carrots, peeled and cut into 1-inch chunks (1 cup)

Parsnips, peeled and cut into 1-inch chunks (1 cup)

Celery, cut into 1-inch pieces (1 cup)

Celery root, peeled and cut into 1-inch cubes (1 cup)

2-3 sprigs of fresh thyme

Olive oil

Salt & freshly ground black pepper

1 1/2 cups vegetable broth

1 1/2 cups whole milk

Preheat oven to 425 degrees.  Place the cut vegetables on a baking sheet in a single layer.  Add the sprigs of thyme to the vegetables.  Drizzle the vegetables and thyme with olive oil, salt and pepper.  Toss well.  Bake for 25-35 minutes or until vegetables are tender, turning once with a metal spatula.  Once the vegetables are done cooking, discard thyme sprigs.

In a blender combine vegetable broth, milk and roasted vegetables.  Blend until smooth.  Add additional vegetable broth, milk or water to reach desired consistency.  Taste and adjust seasonings.  Pour soup into a soup pot and heat through.  Serve with grilled cheese on wheat (or any good crusty bread) for dipping.