Roasted Fall Vegetable Soup

Name: Roasted Fall Vegetable Soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6-8 serving(s)
Ingredients: 1 lb butternut squash (diced into 1.5-inch cubes); 1 lb yam (diced into 1.5-inch cubes); 1/2 lb red onion (also diced into 1.5-inch cubes); 1/2 lb carrot (diced into 3/4-inch cubes); 3 garlic cloves (minced or peeled and smashed); 1 tablespoon olive oil; 1 teaspoon cayenne pepper; 4 cups water (more or less for desired consistency); salt & pepper

Submitted by Chef #355871

"Wonderfully easy, filling and tasty soup! Adapted slightly from the original Martha Stewart online recipe."

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Ready In:: 1hr 45mins
Ingredients:: 9
Serves:: 6-8

ingredients

1 lb butternut squash (diced into 1.5-inch cubes)
1 lb yam (diced into 1.5-inch cubes)
¹⁄₂ lb red onion (also diced into 1.5-inch cubes)
¹⁄₂ lb carrot (diced into 3/4-inch cubes)
3 garlic cloves (minced or peeled and smashed)
1 tablespoon olive oil
1 teaspoon cayenne pepper
4 cups water (more or less for desired consistency)
salt & pepper

directions

toss all chopped vegetables with the olive oil and salt and pepper to taste, and line single-layer on a baking sheet (using parchment for easy clean-up if desired).
roast vegetables at 450 for 40 to 45 minutes or until lightly browned and tender. take out of oven, let cool.
take roasted vegetables and working in batches with either a submersible blender or regular blender, puree vegetables with water until smooth.
add additional salt and pepper and cayenne pepper to taste.