Roasted Vegetable Soup

Prep Time: 40 min
Level: Easy
Serves: 3 to 4 servings

Ingredients
3 to 4 cups chicken stock, preferably homemade, recipe follows

1 quart Roasted Winter Vegetables, recipe follows

Kosher salt and freshly ground black pepper

Instructions
In a large saucepan, heat 3 cups of chicken stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.

Roasted Winter Vegetables: 1 pound carrots, peeled 1 pound parsnips, peeled 1 large sweet potato, peeled 1 small butternut squash (about 2 pounds), peeled and seeded 3 tablespoons good olive oil 1 1/2 teaspoons kosher salt

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I altered this a bit. I used whatever veggies I had on hand and added organic butternut squash soup in addition to the stock so it didn't taste too chickeny. Worked great. Could have used more liquid than I did (though of course I didn't measure)