Roasted Everything Soup

Roasted Everything Soup

One thing that I really like about soup is that you can toss just about anything into it. This is more of a guideline than a recipe; just roast whichever vegetables/roots/squashes/herbs/proteins that you have with salt, pepper and olive oil; toss them into a soup pot, puree, and enjoy. Here's what I used:

1 head of garlic, roasted
1 butternut squash, roasted
1 acorn squash, roasted
2 onions, roasted
3 small potatoes, roasted
Chicken Stock
Salt
Pepper
Cayenne Pepper
Milk
A few tablespoons of butter, just for that homey taste
(P suggests adding roasted chicken and crumbled bacon)

Combine all roasted vegetables/roots/squashes/herbs in a large pot with enough chicken stock to cover. Bring to a boil, then reduce to a simmer. Cook for about 15 minutes, stirring occasionally, to ensure that everything is thoroughly cooked, then carefully puree. Pour back into the pan and loosen with milk or additional stock, the add seasonings and spices to taste. Serve warm.
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