Roasted Root Vegetable and Organic Winter Squash Soup

I started off par baking the following ingredients, in order to get them soft enough to handle with ease!

2 Radishes

1 Organic Butternut Squash

2 Whole Beets

2 Whole Sweet Potatoes

While those were in the oven, I chopped the following Ingredients:

1 Whole Shallot

1 White Onion

1 Red Onion

2 Large Carrots (heirloom variety are my favorite!)

2 Large Parsnips

3 Diced Roma Tomatoes

I then sautéed all chopped ingredients in the pot I was going to stew the soup in! I love when I can make less of a mess!

Once the hard veggies were done roasting in the oven for 20 minutes at 400 Degrees, I cubed them and sliced them to the size of my personal preference. 

I added those ingredients, and turned the heat up on my burner. Adding a little bit of char to the Vegetables brings out a dynamic flavor, not only in each bite, but in the broth as well!

Once there was slight browning, I did add some Veggie Stock and water, as well as Dill, Rosemary, Sea Salt and Pepper. 

I usually add a lot of spice, but went a different flavor route for this recipe. And it turned out the delicious! The tomatoes are necessary to add a nice acidic flavor, and the textures work nicely together.