This rainy weather has us craving soup. I decided to play around with some roasted vegetables and bone broth that I had on hand. The result… a tasty roasted vegetable soup. Hope you enjoy it!
Ingredients
1 large sweet potato, peeled and cubed
1 small butternut squash peeled, seeded
1 yellow onion sliced
4 zucchinis sliced
1 garlic clove minced
3 tbs olive oil
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
3 to 4 cups bone broth
Directions
Preheat oven to 425. Place the sweet potato, butternut squash, onion and zucchini’s on a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss well. Roast for 30 minutes, until vegetables are tender, turning once with a spatula. In a pot, heat the bone broth. Once warm, pour the bone broth, vegetables and garlic in a high speed blender and blend until puréed. It should be a thicker consistency. However, if you would like to thin it out just add more bone broth.
When you are ready to serve you can add in a protein of your choice or throw in some extra greens like spinach.