Roasted Vegetable Soup

• 1 1/2 lb butternut squash, peeled, seeded, chopped
• 3 None potatoes, peeled, chopped
• 4 None carrots, chopped
• 2 None onions, peeled, quartered
• 1 None turnip, peeled, chopped
• 6 cloves garlic, skin-on
• 2 tbsp olive oil
• 1 None red bell pepper, seeded, quartered
• 6 cups vegetable stock
• None None croutons, to serve
• None None fresh chive snippets, to serve

1. Preheat oven to 350u0b0F.
2. Toss squash, potatoes, carrots, onions, turnip and garlic with oil. Arrange on a large baking tray, season and roast for 45 mins. Add pepper and roast for another 15-20 mins, until vegetables are tender.
3. Transfer vegetables to a large saucepan along with stock. Squeeze garlic from skins and add to pan, discarding skin. Bring to a boil, reduce heat and simmer for 10 mins. Puree until smooth. Season.
4. Serve hot with croutons and chives.

butternut squash, potatoes, carrots, onions, garlic, olive oil, red bell pepper, vegetable stock, croutons, fresh chive snippets

Taken from recipes-plus.com/api/v2.0/recipes/24711 (may not work)