You may remember the platter of vegetables from Tuesday. Last night, they became this delicious roasted vegetable soup. The funny thing is, I don't even LIKE vegetables. Not really. They are OK. But they're not like GRITS or anything.
But this soup was GOOD!
The veggies: Parsnips, carrots, sweet potatoes, and butternut squash.
Day 1: Peel and chop, toss on a baking sheet with olive oil, salt, and pepper. Bake at 425 for 45 minutes or so, until nice and roasty and tender. Eat a few, save the rest.
Day 2: Put the leftover vegetables and a big container of chicken stock in a large dutch oven. Bring to a boil, reduce and simmer for a few minutes. Turn off the heat and puree it with your awesome immersion blender. Turn the heat to low and add some half and half until you get the consistancy you like. Now the fun part - start tasting and adding stuff. We (Daphne helped) added maple syrup, a little cinnamon, a drop or 2 of liquid smoke, and more salt and pepper. When it was perfect, we served it with homemade croutons and a drizzle of maple syrup. Good stuff.
Today it is raining and I am still kind of sick and I have a Brownie meeting and a meeting with the principal because Daphne wants to start a school newspaper. I should sign off and get organized now.
SOUP! FALL! YAY!