Cream of Vegetable Soup

Ingredients

• ⅛ yellow onion
• ¼ carrot
• ¼ cup butternut squash (cubed)
• ¼ parsnip
• ⅛ red bell pepper
• 1 cup vegetable broth (can substitute chicken broth)
• ⅓ tsp olive oil
• ⅓ cup celery (chopped; can substitute fennel or potato)
• salt and pepper (to taste)

Instructions

1. Preheat oven to 375°.
2. Cut carrots, sweet onion, parsnips, and peppers into 1” pieces.
3. Place vegetables on a baking pan and pour the oil over them. Mix well. Place the vegetables in the oven for 30 minutes or until soft and light brown.
4. Put vegetables into a blender with chicken broth. You may need to blend in batches. Adjust the amount of broth used to get to your desired thickness.
5. Pour the blended soup into a pan over the stovetop and heat through.
6. Pour soup into bowls. Add salt and pepper. Garnish with fresh parsley or toasted pumpkin seeds.

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