Laurie’s Roasted Vegetable Soup

Laurie’s Roasted Vegetable Soup 

Oven on: 400 degrees 

• 4 sweet potatoes 

• 4 carrots

• 1 butternut squash 

• 3 parsnips

• 2 large onions 

• 6 garlic cloves 

• ¼ cup canola oil

• 96 oz chicken broth (Or 64)

• 1 can evaporated milk

Additional Additives: 1 Tart Apple and or 1/2 Lb of Italian Sausage 

Instructions:

1. Cut vegetable t ½ Inch pieces 

2. Toss ingredients with  oil 

3. Roast vegetables in oven for 60 Minutes 

4. Add vegetables to pot then add liquids and boil for 15 MInutes uncovered 

5. Once the vegetables are tender, puree with an immersion blender (or transfer to a regular blender when soup is cooled).

6. Add 1 tsp of salt  and ½ tsp pepper (or to taste)