Oven Roasted Squash, Sweet Potato and Carrot Soup

Oven Roasted Squash, Sweet Potato and Carrot Soup

1.     1 butternut squash (about 2 lb), peeled, seeded & diced into cubes
2.     3 large sweet potatoes, peeled & diced into cubes
3.     1 lb carrots, peeled and cut into large chunks
4.     1 onion, peeled and cut into 4 wedges
5.     3 tbsp extra virgin olive oil
6.     Salt & pepper
7.     8 cups vegetable broth
8.     1/3 cup pine nuts
9.     Cooking spray
10.     1 granny smith apple, cut into small cubes
11.     2 tbsp parsley, chopped

Directions:

•     Pre-heat oven to 400 degrees.
•     Line 2 or 3 baking sheets with foil. Divide squash, potatoes, carrots and onion between baking sheets. Drizzle oil, salt & pepper over the veggies. Toss veggies to coat. Roast until lightly brown, about 25 minutes. Stir veggies around the 15 minute mark.
•     In a soup pot, combine oven roasted veggies & vegetable stock. Bring to a boil and then lower to a simmer for 15 minutes.
•     Puree the soup by using an immersion blender or a blender working in batches. Taste and season with salt & pepper. Bring soup back up to a simmer.
•     In a skillet, toast pine nuts. Remove nuts from skillet. Spray skillet with cooking spray. At a medium heat, saute apple cubes for 3 minutes. Set aside.
•     When soup is ready, ladle into bowls and top with pine nuts, apples and parsley.