1 pound carrots, peeled
1 pound parsnips, peeled (I skipped these and added more squash and sweet potatoes)
1 large sweet potato, peeled
1 small butternut squash (about 2 pounds), peeled and seeded (since these are tough to peel, you can roast them in halves or in slices and scoop it out of the skin after cooking)
1 bulb of garlic
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper (I always add a little extra pepper)
Preheat the oven to 425 degrees F.
Cut the carrots, sweet potato, and squash in 1- to 1 1/4-inch cubes. Roast the garlic whole, in foil.
Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
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.
Enjoy!!!
