Roasted Vegetable Soup

ingredients

• 4 cloves of garlic, in the skin
• 5 carrots, cut into pieces
• 2 sweet potatoes, cut into pieces
• acorn squash, peeled and cut into pieces
• 4-6 tbsp olive oil
• 3 cups of chicken stock
• 1 stick of butter
• 8 tbsp of flour
• 3-4 cups skim milk/half and half mix
• salt and pepper

1. preheat oven to 425 degrees. 
2. toss all vegetables, garlic and salt in a plastic bag with the olive oil until well coated 
3. spread out on two cookie sheets, sprinkle with salt and pepper
4. roast about 18-25 minutes, toss occasionally
5. while the veggies are roasting, heat up the chicken stock in a microwave
6. when veggies are finished roasting, place 1/3 of the vegetables in a blender along with some warm chicken stock.
7. blend until vegetables are well chopped but not pureed.
8. pour vegetable blend into a separate bowl and repeat until all the vegetables have been blended.
9. in a dutch oven over medium heat melt the butter, add flour and make a roux.
10. to the roux, slowly add milk, stirring constantly.


11. reduce the heat and add the vegetable blend. adjust thickness of the soup by adding more milk or chicken broth.

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last Friday, Shelby came over and we made this delicious soup for dinner. it was slightly sweet and a perfect way to warm up from the MN winter. it was also a terrific leftover.