Roasted Vegetable Soup With Garlic Croutons – GFCFSF

January 14, 2015


Roasted Vegetable Soup With Garlic Croutons - GFCFSF

1 medium butternut squash (about 3 pounds), peeled and seeded
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
olive oil
1 1/2 teaspoons salt
1/2 teaspoon black pepper
5-6 cups chicken or vegetable stock, preferably homemade
2 tablespoons chopped fresh thyme

Garlic Croutons (optional)
4 slices GFCFSF bread
4 cloves fresh garlic, minced
1/4 cup GFCFSF margarine or olive oil

Preheat the oven to 400 degrees.

Cut the carrots, parsnips, sweet potato, and butternut squash in 1-inch cubes.

Place all the cut vegetables in a single layer on two sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 35 minutes, or until all the vegetables are tender, turning once with a metal spatula.

While the vegetables are cooking, mix garlic and oil/margarine. Spread garlic mixture on bread and bake at 425 for 5-10 minutes until lightly toasted but not burnt! When cool enough to handle, cut bread into 1 inch cubes.

In two batches, coarsely puree half of the roasted vegetables and the stock in a Vitamix/Ninja or the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season to taste. Thin with more chicken stock as needed and reheat. Reseason with salt and pepper, as needed. Top with chopped thyme and croutons.

Roasted Vegetable Soup