Roasted Vegetable Soup

• 1 1/2 pounds butternut squash peeled, seeded, chopped
• 3 potatoes peeled, chopped
• 4 carrots chopped
• 2 onions peeled, quartered
• 1 turnip peeled, chopped
• 6 cloves garlic skin-on
• 2 tablespoons olive oil
• 1 red bell pepper seeded, quartered
• 6 cups vegetable stock
• croutons to serve
• chive fresh, 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, chive fresh

Taken from www.yummly.com/recipe/Roasted-Vegetable-Soup-1405108 (may not work)