Cream of Roasted Vegetable Soup
1 cup onion, chopped
8 cloves garlic, minced
8 cups chicken stock
1 cup cream
10 cups peeled and cubed vegetables, including squash, parsnips, rutabaga, potatoes, carrots, sweet potatoes, or similar
salt, pepper and nutmet to taste
Spread the onions, garlic and the peeled and cubed vegetables out on a sheetpan. Coat lightly with olive oil. Roast at 425 degrees for 20-30 minutes, until the vegetables are cooked through.
Puree the roasted vegetables with the cream and stock. Heat the soup and season with salt, pepper, and nutmeg before serving.
For a heartier, chunkier soup: Dice, coat with oil, and roast as above 1 zucchini, 1 yellow squash, 1/2 onion and 2 red peppers. Add these roasted vegetables to the pureed soup before serving.