Roasted Vegetable Soup

Name: Roasted Vegetable Soup
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 1 1/2 pounds butternut squash peeled, seeded, chopped; 3 potatoes peeled, chopped; 4 carrots chopped; 2 onions peeled, quartered; 1 turnip peeled, chopped; 6 cloves garlic skin-on; 2 tablespoons olive oil; 1 red bell pepper seeded, quartered; 6 cups vegetable stock; croutons to serve; chive fresh, snippets, to serve

RecipesPlus

11Ingredients

250Calories

90Minutes

Ingredients

servings:

1 1/2 pounds butternut squash (peeled, seeded, chopped)
3 potatoes (peeled, chopped)
4 carrots (chopped)
2 onions (peeled, quartered)
1 turnip (peeled, chopped)
6 cloves garlic (skin-on)
2 tablespoons olive oil
1 red bell pepper (seeded, quartered)
6 cups vegetable stock
croutons (to serve)
chive (fresh, snippets, to serve)

Directions

Preheat oven to 350°F.
Toss squash, potatoes, carrots, onions, turnip and garlic with oil. Arrange on a large baking tray, season and roast for 45 mins. Add pepper and roast for another 15-20 mins, until vegetables are tender.
Transfer vegetables to a large saucepan along with stock. Squeeze garlic from skins and add to pan, discarding skin. Bring to a boil, reduce heat and simmer for 10 mins. Purée until smooth. Season.
Serve hot with croutons and chives.

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