Roasted Butternut Squash Soup
1 large butternut squash, peeled, seeded, and cubed
1 large turnip, peeled and cubed
1 apple, peeled and cubed
1 shallot, peeled and cut into large slices
2 garlic cloves, peeled
2 sprigs fresh thyme
1 quart vegetable stock
1 teaspoon freshly grated nutmeg
Preheat oven to 400 degrees F.
Place squash, turnip, apple, shallot, garlic and thyme in a roasting pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss to combine. Tuck thyme between pieces of vegetable so it doesn't burn. Roast until vegetables are tender and browned, about 35 minutes, tossing once halfway through.
vegetables to a large pot set over medium heat. Add vegetable stock and
simmer 10 minutes. Blend using an immersion blender or by cooling
slightly and carefully transferring to a traditional blender. Grate
nutmeg into the soup. Season to taste with salt and pepper.