In honor of fall I am sharing my favorite fall soup. There are so many lovely roots available this time of the year. I love to make soups and stews out of them.
veggie or chicken broth
sprig of rosemary
Peel the squash and the rutabegas. Dice all roots place in large baking dish season with salt and pepper and drizzle with olive oil. Be sure to toss the veggies around to coat in the olive oil. The amount of oil I use depends on the amount of veggies, you only need enough to coat the veggies. Bake in the oven for 20 -35 minutes at 400*. If there is any oil in the bottom of the roasting pan after the veggies are done I pour this flavored oil into my dutch oven, dice up the onion and celery, then saute it until they are soft and translucent. Pour the roasted veggies into the pot with enough broth to cover 1 inch over the veggies, place rosemary on top. Simmer for 45 minutes to allow flavors to come together. Serve with crusty bread and enjoy.
*I will update with pictures tonight since this is today's meal*