Roast Autumn Vegetable Soup

A little more fall cooking!! Dan and I went camping for thanksgiving, this soup was not only the perfect light lunch before a huge dinner, but also a great way to warm up in the cooler weather. I made this ahead, and brought it with us.

For some reason, food made or even reheated over the fire tastes so much better.

Be creative with this soup, use any autumn veggies you like!! Throw in some different kinds of squash, pumpkin, anything you like!

Ingredient

• 1 medium sized butternut squash
• 1/2 an acorn squash
• 1 sweet potato
• 1 bulb roasted garlic
• 2 Tbsp olive oil
• 1 large onion, chopped
• 1 leek, white and light green part only thinly sliced
• 2-3 tsp ground cumin
• 1 large carrot, chopped
• 1 celery stalk, chopped
• 4 cups vegetable stock
• 1/2 cup light cream
• salt & pepper to taste
• Sour cream, to serve
• Dried parsley, to serve
• ground nutmeg, to serve

Preheat the oven to 350F
Chop the squash and sweet potatoes into large chunks. Place the squash and sweet potato on a greased baking sheet and drizzle with olive oil, and sprinkle with salt. Bake for 35-40 min or untill softened and slightly browned around the edges.

Heat the 2 Tbps of olive oil in a large pot. Cook the onions and leaks and ground cumin for 2 min. Add the carrots and celery and cook for 3 min more, stir frequently. Add the roasted squash and sweet potato and the stock.

Bring to a boil, then reduce heat and simmer for 20 min.

Add roasted garlic and puree with an immersion blender or in a regular blender. Add cream and season with salt and pepper. Reheat gently on the stove without bringing it to a boil.
Serve with a dollop of sour cream, and sprinkle with parsley and nutmeg.
Don't skip out on the sour cream on top, it adds a lot to the flavor not to mention the presentation.

Enjoy!!