Roasted-Vegetable Soup

This is our favourite kind of recipe. It's a great way to celebrate the harvest. Carrots are associated with success (especially physical success); squash, with blessing and awareness of other realms; peppers carry protective energy; tomatoes are associated with health, love, and protection; sweet potatoes are associated with love; and onions and garlic with protection.

This recipe serves 6

What you Need:

• 1 large onion, peeled

• 8 medium carrots, peeled

• 1 small butternut squash, peeled and seeded

• 4 medium red bell peppers, stemmed and seeded

• 3 large tomatoes, seeded

• 4 medium sweet potatoes, peeled

• 4 large parsnips, peeled

• 2 tablespoons olive oil

• 2 tablespoon chopped fresh rosemary

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 head garlic, cloves peeled

• 5 cups stock (chicken or vegetable)

1. Preheat the oven to 425F

2. Chop the vegetables into 2" chunks

3. In a large bowl, toss the vegetables with the olive oil and then spread on a large baking dish. Sprinkle with the rosemary and add salt and pepper

4. Place in the oven and roast for 1 hour. Then add the garlic cloves, stir, and return to the oven for another 45 minutes.

5. Remove from the oven and transfer vegetables to a large bowl. Pour stock into the roasting pan and deglaze it, scraping up and gooey or browned bits. Pour the stock in the bowl with the roasted vegetables.

6. If you have a blender, liquidize the soup in small batches and pour the puree into a large saucepan. Otherwise, put the vegetables and stock directly into the pan and use an immersion blender to puree the soup. Thin the consistency out with more stock, if desired. If it's too thin, let is simmer longer to evaporate some of the extra liquid. Taste and adjust seasoning to your preference.

7. Serve hot with fresh bread. You can add a dollop of sour cream or Greek yogurt to your bowl of soup, if you like.