Roasted Potato And Butternut Squash Soup

• 2 sweet potatoes peeled and cut into quarters
• 3 yukon gold or Carola potatoes, peeled and cut into quarters
• 3 large carrots peeled and cut in half
• 1 butternut squash small, peeled, and cut into small-ish chunks
• 1 onion large
• 1 red bell pepper
• 2 sweet potatoes peeled and cut into quarters
• 3 yukon gold or Carola potatoes, peeled and cut into quarters
• 2 cups chicken stock or water, or another liquid you like
• seasoning
• curry powder
• salt
• pepper
• cumin
• coriander

1. Ingredients with an asterisk (*) are for roasting. I just coated them with a little bit of olive oil, salt, and pepper, covered with aluminum foil, and placed into a pre-heated oven at 350 degrees. I let it cook for about 45 minutes, just till it was soft.
2. Saute onions. Add spices and saute with onions. It's the turmeric in the curry powder that turns the onions a glowing yellowish color. The heat also makes the other spices (cumin and coriander) more fragrant and flavorful.
3. Add the other non-roasted ingredients and let cook for a while, till they're semi-soft.
4. Add the roasted veggies and let them all cook together for a while.

sweet potatoes, gold, carrots, butternut, onion, red bell pepper, sweet potatoes, gold, chicken, seasoning, curry powder, salt, pepper, cumin, coriander

Taken from www.yummly.com/recipe/Roasted-Potato-and-Butternut-Squash-Soup-1670641 (may not work)