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roasted vegetable soup

Roasted Vegetable Soup

This roasted vegetable soup recipe combines butternut squash and carrots for a slightly sweet flavour that is comforting and healthy. Perfect for a cold day when you need something warm and hearty to warm up to.
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Ingredients
  

  • 1 medium butternut squash (about 2-3lbs)
  • 2 carrots, peeled and cut into large chunks
  • 1 tsp olive oil
  • 1 onion, diced
  • 1/2 tsp cinnamon
  • 4 cups reduced sodium vegetable or chicken broth
  • 1 cup water
  • 3/4 cup red lentils, rinsed

Instructions
 

  • Preheat oven to 400°F. Roast the squash and carrots – remove the top of the squash and cut it down the middle vertically. Remove the seeds with a spoon. Place cut squash face down on a silicone baking sheet. Add the carrots to the baking sheet. Bake at 400°F for about 40 minutes or until the squash and carrots are soft and fork tender.
  •  Once cool enough to handle, scoop out the flesh of the squash and set aside in a bowl.
  • To make the soup: heat the oil in a pot over medium heat. Add the onion and cook for 3-4 minutes, until it starts to soften. Add the cinnamon and cook for an additional 1-2 minutes until fragrant.
  • Add the stock, water, carrots, squash, and lentils. Cover and bring to a boil. Reduce heat to medium low and cook for about 30 minutes, until the lentils are cooked and soft.
  • Puree with an immersion or regular blender.
  • Serve and enjoy with your favourite crusty bread.