I am still nursing wounds from this week's recipe. That's right. I cut myself and burned myself twice while making this soup and, yet, it is really an easy delicious soup so don't let my clumsiness deter you from trying this recipe. Pru from Perfecting Pru chose this delightful soup as this week's project. I was a bit bummed at first because I had just made a butternut squash soup and thought this might taste the same. I was wrong. This is sooooooooooo much better.
The recipe is very simple. Basically chop some fall vegetables. In this case, onions, garlic, carrots, butternut squash, and potatoes. Don't cut yourself. Toss with olive oil and salt. Roast. Don't burn yourself. Puree with a bit of water. Serve. Martha tells you to put it through a sieve first. I didn't bother. I figure I can use the extra fiber!
This soup was really so good. Roasting the vegetables gives them a richness that is almost meaty. And it is so filling. One bowl with a slice of whole wheat bread was enough to fill me up. This recipe is definitely going into my recipe box!