- 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
- 1/2 teaspoon freshly ground black pepper
- 6 ounces brioche loaf or challah
- 1 tablespoon good olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black
Directions
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- 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.
- Coarsely puree the vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender).
- 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.
- Preheat the oven to 350 degrees F.
- Slice the bread about 3/4-inch thick.
- Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
- Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper.
- Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides.
- Cool to room temperature before using and store in a sealed plastic bag.
Top with Brioche Croutons and a drizzle of good olive oil.
Total Time: 30 min
Prep: 20 min
Cook: 10 min
Yield: 3 to 4 servings
Level: Easy
Source
http://www.foodnetwork.com/recipes/ina-garten/roasted-vegetable-soup-recipe2.html
