Roasted Vegetable Soup

• 4 cups Butternut Squash, Diced
• 1 whole Medium Onion, Diced
• 3 whole Large Stalks Celery, Diced
• 2 whole Large Carrots, Diced
• 2 whole Green Bell Peppers, Seeded And Chopped
• 1 whole Large Russet Potato, Scrubbed And Diced (skin ON!)
• 1 whole Leek, White And Green Parts, Diced
• 4 cloves Garlic, Peeled And Cut In Half
• 4 Tablespoons Olive Oil
• 2 cups Low Sodium Broth Of Choice (chicken Broth Used For Photograph)
• 2 cups Water
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Pepper
• 1/2 teaspoons Red Pepper Flakes
• 1/2 teaspoons Parsley Flakes
• 1/4 teaspoons Chili Powder
• 1/2 teaspoons Dill Weed
• 1 pinch Cayenne Powder

1. Heat oven to 400u0b0F. Toss all of the cut vegetables and garlic cloves with the olive oil in a large bowl. Spread evenly in a single layer on a very large jelly roll pan that you've coated with aluminum foil and sprayed with non-stick spray. You may need to use 2-3 pans, depending on what you've got in the cupboard.
2. Roast for 30-40 minutes or until butternut squash and carrots are very soft. Stir every 10 minutes or so to prevent sticking.
3. If using a high-powered blender such as Vitamix or Blendtec: Add the liquids and spices to the blender cup first, then add the roasted vegetables very carefully. Starting on low, gradually increase the speed until a continuous vortex is formed, adding a little more water if the mixture is too thick to spin. Blend to a silky puree, about 4 minutes on medium-high (variable 6 on a Vitamix). Taste and season as necessary. Serve hot with toppings of choice.
4. If using an immersion blender: Add the liquids, spices and vegetables to a high-sided saucepan or soup pot. Turn burner to medium low and puree with an immersion blender until very smooth. Be patient, it might take a bit longer than with the blender. Taste and season as necessary. Serve hot with toppings of choice.
5. Serving ideas: lean protein of choice, croutons, cream fraiche, sour cream, truffle oil.

butternut, onion, stalks celery, carrots, green bell peppers, russet potato, garlic, olive oil, choice, water, kosher salt, black pepper, red pepper, parsley flakes, ubc, dill weed, cayenne powder

Taken from tastykitchen.com/recipes/soups/roasted-vegetable-soup-2/ (may not work)