Thanksgiving Soup

This year for Thanksgiving, I did NOT cook. At all. It was very strange and I missed having the house filled with delicious inviting smells. It was great to be a guest somewhere else and eat someone else's very delicious food, but I missed that feeling in my own kitchen. So the day after Thanksgiving I made dinner and I made one of my favorite, easy, fall dishes. Roasted Vegetable Soup. I cut up lots of different vegetables; leeks, butternut squash, sweet potatoes, carrots and parsnips. Toss them in olive oil, kosher salt, freshly ground pepper and dried parsley. Then I throw them in a 425 degree oven for about 45 minutes until they are browned and looks amazing. 

Once they come out of the oven, I add all the vegetables to a large pot. I add in about 10 cups of vegetable stock, or you can use water. I bring it all to a boil, then turn off the heat. I grab one of my favorite kitchen tools, the imersion blender and mix it all together. Here is how it looks before it is blended and after. It is such a warm filling soup. Feels so right for fall. It is always a hit!