Roasted Root Vegetable Soup

Mary Jo Boyd

In roasting pan, place:

• 2 butternut squash, split, seeded, cavity-side up
• 1 acorn squash, split, seeded, cavity side up
• 2 sweet potatoes, halved, upside down
• 2 leeks, halved lengthwise
• 1 huge onion, in chunks
• 4-6 shallots
• 4-6 large carrots
• 1 T butter, divided among squash halves
• 1 T brown sugar, sprinkled on butter
• 1-2 cups chicken broth

Cover tightly with foil, and bake for 2 – 2.5 hours at 325-350.

In stock pot, place

• 1 T olive oil
• 1 T butter
• 4 – 6 large celery stalks, sliced
• 2 cloves garlic, chopped

Braise slowly, stirring often for 15-20 minutes.

Cool roasted vegetables slightly, scoop from their shells and add to pot along with cooking liquid, leeks, etc.  Add about 10 cups of chicken broth, 1+ cups of white wine, ginger and pepper and cumin to taste.  Cook slowly for 30-45 minutes to blend flavors.  Puree in batches and add