I love a bowl of hearty soup in the winter. It's so cozy and comfy. This was super easy to make. I threw it all together during the girls' nap time.
Roast any root vegetables you want!
This is what I roasted:
1 lb Carrots
1 lb Butternut Squash
1 Sweet Potato
1 Granny Smith Apple
Just make everything is cut into about one inch pieces to ensure even roasting. Toss with olive oil, salt & pepper and throw it in a 425 F oven. Roast for about 30 minutes or until tender. Don't forget to turn them at least once.
Heat up some chicken stock, about 6 cups. Place roasted veggies in food processor and add some stock. You will need to do this in a couple of batches. Puree. Pour the soup back into pot, season and thin out with more chicken stock, as needed to your liking.
Serve with homemade croutons or crispy bacon bits or both!
Adapted from The Barefoot Contessa