Roasted Vegetable Soup

Roasted Vegetable Soup

Roasted Vegetable Soup

Ingredients

  • 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

Instructions

  • 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

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