5 cups no-salt-added chicken stock (such as Swanson)
1 tablespoon unsalted butter
1 tablespoon rosemary leaves (optional)
How to Make It
Preheat oven to 400°.
Combine first 8 ingredients in a large bowl. Sprinkle with 1/8 teaspoon salt; toss well. Place vegetable mixture in a single layer on a jelly-roll pan. Bake at 400° for 30 minutes or until tender, stirring once.
Combine vegetables, stock, and remaining 1/4 teaspoon salt in a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Place half of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Pour into a large bowl. Repeat procedure with remaining vegetable mixture. Stir in butter. Top with rosemary, if desired.
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Doubled this recipe today so that I had an easy to freeze soup for lunches all fall and winter. Only changes I made due to preference were up the salt just a little bit, add extra garlic and onion powder. Would be delicious with bacon or sausage and some crusty bread or croutons!
I just made this recipe for the first time today and it's fabulous. It's creamy but not too heavy and it has a nice, delicate flavor. I used butternut squash in place of the pumpkin since the pumpkin isn't really in season at the moment. This may be a new favorite comfort food.
This soup is top-notch, extra-delicious, and fairly easy to make. Pureeing in the blender makes it ultra creamy. I topped the soup with chipolte and sugar roasted pepitas, which made a nice contrast with the soup flavors.