creamy roasted vegetable soup

this time of year is all about soup. 

summer = salad

fall/winter = soup

that's just how the world works, folks. 

this soup is hearty and filling and such a fabulous way to finish off a chilly autumn afternoon. feel free to make substitutions, i just used my favourite vegetables, and what was handy. it's really hard to go wrong with roasted veggies, they are just SO GOOD.




ingredients:

1 small butternut squash
1 small yam
1 medium onion
1 c cauliflower
1 c broccoli
1 red pepper
1 carrot
4 T olive oil
salt and pepper 
1 T garlic powder
1 bullion
2 c water
1 1/2 c milk
1 t salt
1/2 c each fresh oregano, dill

to make:

cut your squash in half, and scoop out the seeds. place it cut-side down in a baking dish with about 1/2" of water. 

chop other veggies into bite-sized chunks. toss with oil, salt and pepper. pour into a baking dish.

place both dishes (mixed veggies and squash) in the oven at 400 for 20 minutes.  

after 20 minutes, stir the mixed veggies and check on the squash. they should take 40-50 minutes to cook, but it will depend on your veggies. poke them with a fork to see if they're ready. if they are easy to poke, they're done. 

once veggies are cooked, put them in a big pot (scooping the squash flesh from the skin and discarding the skin), and add the garlic powder, bullion, water, milk and salt. 

bring to a boil.

then blend soup using a hand blender. (if you don't have a hand blender, you can run it in batches through a regular blender or food processor. in this case, don't boil it first!!)

add the fresh herbs (i used dill and oregano) and stir. 

serve with hot garlic bread!