Name: Cream of Vegetable Soup
Ingredients: 1/8 yellow onion; 1/4 carrot; 1/4 cup butternut squash (cubed); 1/4 parsnip; 1/8 red bell pepper; 1 cup vegetable broth (can substitute chicken broth); 1/3 tsp olive oil; 1/3 cup celery (chopped; can substitute fennel or potato); salt and pepper (to taste)

Preheat oven to 375°.
Cut carrots, sweet onion, parsnips, and peppers into 1” pieces.
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.
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.
Pour the blended soup into a pan over the stovetop and heat through.
Pour soup into bowls. Add salt and pepper. Garnish with fresh parsley or toasted pumpkin seeds.

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Cream of Vegetable Soup

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