Wintery Roasted Root Veggie Soup

This soup is so simple, so delicious, and so warming. I got
MAKES: 6 Servings


INGREDIENTS:
- 1/2 medium butternut squash, peeled and cut into 2 inch pieces
- 3 medium to large carrots, peeled and cut into 2 inch pieces
- 2 medium parsnips, peeled and cut into 2 inch pieces
- 1 large sweet potato, peeled and cut into 2 inch pieces
- 2 leeks, using only the light green and white parts, cut into 2 inch pieces
- 1 large yellow onion, peeled and quartered
- 4 garlic cloves, peeled and left whole
- Olive oil, enough to coat the vegetables
- Salt & Pepper to taste
- Chile powder
- 7 cups vegetable stock
- 1 bay leaf



DIRECTIONS:
1) Preheat the oven to 450 degrees. Line a baking sheet with foil.
2) Combine all the chopped and peeled veggies into a large bowl. Add the olive oil, salt, and pepper. Toss to coat. Pour veggies onto the baking sheet, scraping out the remaining olive oil and seasonings and drizzling over the veggies. Lightly sprinkle the veggies with chile powder. Use as much or as little as you want.
3) Place tray in the oven and roast for 30-40 mins. Check the veggies around 30 mins to be sure they aren't burning. At this time, fill a large pot with 7 cups of vegetable stock and one bay leaf over med-high heat.
4) Once the veggies has finished roasting, remove from the oven and place in a blender in small batches, carefully pouring the pureed portions into the large pot of vegetable stock. Once all the veggies have been pureed and placed in the pot with stock, bring to a boil, reduce heat to simmer, and let simmer for 15-20 mins. Remove from heat and serve!