Roasted Winter Vegetable Soup
- 1 small butternut squash (about 2 lbs.), peeled, seeded, and cut into 1-inch cubes
- 3 leeks, white and light green parts only, cleaned, cut in half lengthwise, and then into 2-inch lengths (see Cook's Notes below)
- 1 large parsnip, peeled and cut into 1-inch rounds (about 1 cup)
- 1 small yellow turnip, peeled and cut into 1-inch cubes (about 1 cup)
- 1 large carrot, peeled and cut into 1-inch rounds (about *frac12; cup)
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon cider vinegar
- 1 teaspoon minced fresh garlic
- 1 teaspoon coarse salt
- 1 teaspoon fresh ground black pepper
- Pinch of cayenne
- 5 cups of soup stock
- 2 small bay leaves (or 1 large)
- ½ teaspoon dried thyme leaves
- 1 teaspoon chopped fresh rosemary (or ½ teaspoon dried)
- ¼ cup coconut milk (unsweetened)
- Salt and pepper to taste
- ¼ cup Hail Merry Sunflower Seeds (coarsely chopped) or parmesan cheese
1. Preheat oven to 425°F. Position rack in bottom third of oven. Line a large baking sheet with foil and spray with oil or baking spray.
2. In a large mixing bowl combine oil, maple syrup, cider vinegar, garlic, salt, pepper and cayenne. Add the prepared vegetables and toss until coated in mixture.
3. Spread out the vegetables in a single layer on the prepared baking sheet.
4. Roast, tossing occasionally, until vegetables are tender and caramelized at edges, about 30 minutes (if vegetables are cold, add another 15 minutes)
5. Remove from oven and transfer the vegetables to a large saucepan. Pour the stock into the pan and add the bay leaves, thyme leaves, and rosemary. Bring to a boil, and then reduce heat and simmer for 10 minutes. Remove the bay leaves.
6. Transfer the soup to a food processor or blender, and working in batches, purée until thick and smooth. Add additional broth to thin soup if desired. Return the soup to the saucepan, add the coconut, and season to taste.
7. Serve warm with sunflower seeds and/or grated cheese.
Cook's Notes: Soup can be made several days ahead and stored in refrigerator. To wash leeks: cut off tops and then cut leek in half before washing out grit and sand.