What’s Cooking with Melissa?

As so many dreary, rainy days go by I find myself looking for soup recipes.  This week I’d like to share a recipe for roasted vegetable soup.  It does take some time to prep this soup but the flavor is well worth it.  

Roasted Vegetable Soup

2 1/2 c. butternut squash, peeled and cubed

2 1/2 c. carrots, peeled and cut bite size

3 celery stalks, chopped

2 sweet potatoes, peeled and cubed bite size

1 large russet potato, peeled and cubed bite size

1 onion, chopped

2 large tomatoes, quartered

2 bay leaves

3 tsp. garlic, minced

2 c. kale, chopped (optional)

1 15 oz. can northern beans, drained (optional) 

salt and pepper to taste

2 tbsp. olive oil

6 c. vegetable broth

Preheat oven to 400 degrees.  Line a baking sheet with foil or parchment paper and toss squash, carrots, celery, potatoes, onion and tomatoes with olive oil and salt and pepper.  Cook for 45 minutes to an hour.  Remove from oven and cool enough to blend.

Put half of the roasted vegetables in a large pot, 2 cups of vegetable broth and blend vegetables using a submersion blender. (If you don’t have one put vegetables in a blender with the broth.  Do it in 2 batches if needed then add it to a large pot.)  After blending for a minute or 2, add the remaining broth, vegetables, bay leaves, garlic, kale and beans, if using.

Bring to a quick boil, then simmer on low heat about 15 minutes.

*Remove bay leaves before serving.

**If blending is not an option a potato masher can be used to just roughly mash  half of the roasted vegetables with 2 cups of broth.