Roasted Vegetable Soup
- 3 cups roasted vegetables I used my Moroccan Spice Roasted Butternut Squash
- 2 cups chicken or vegetable stock
- salt and pepper to taste
- Croutons optional
- Heat vegetables and stock in a large potover medium-high heat until boiling.
- Remove from heat, and use a potato masher, immersion blender, or standing blender to process the soup (depending on the texture you desire- blend for smooth, mash for chunky)
- Season with salt and pepper.
- Serve with croutons, if desired