General Store Cookbook

Roasted Vegetable Soup

1 medium-sized butternut squash

1 large sweet potato

1 cup diced rutabaga

1 ob. carrots

3 or 4 parsnips

chopped fresh parsley

olive oil

kosher salt and fresh ground black pepper

8 cups chicken stock

Pre-heat the over to 425 degrees. Peel and cut all vegetables into about 1-inch chunks and place in a single layer in a large roasting pan, or two pans if needed to keep the vegetables in one layer. Toss the vegetables with enough olive oil, perhaps a 1/4 cup or less per roasting pan, to coat. Sprinkle the vegetables with the fresh chopped parsley, a few pinches of kosher salt and some black pepper. Roast the vegetables for about 30 minutes, turning once about halfway through, until the vegetables are tender and a bit browned, or caramelized. Add the vegetables to a stock pot and add enough of the chicken broth to cover the vegetables. Puree the vegetables using a hand held puree wand or, working in batches, in a blender or food processor. Add about half of the remaining broth and stir while heating, and then add more broth until you reach the desired thickness. Warm soup over medium heat to desired warmth. When serving, top with croutons and, if you like, drizzle a little olive oil over the surface of the soup.