A Twist On Roasted Veggies....
Take previously mentioned oven roasted veggies - such as butternut squash, sweet potatoes, onions or leeks, carrots, etc, that have been roasted with just olive oil, salt, pepper and a sprinkling of garlic powder....(whole garlic is optional here!!) and puree the whole mess in a food processor. Sautee some onions and garlic and olive oil and butter, add some fresh chicken stock and the puree mixture until you have the "right" consistency, and you have a wonderful soup for dinner. Serve with some warm, crusty Italian bread....it's outta this world. Sorry guys, don't know how much of anything I put in here, but add chicken stock until it's of a desired consistency. You can be very creative with this one, making use of many fresh ingredients you may have laying around the fridge. You can even add some fresh cream to the finished product but that adds lots of calories and fat too!! Toast some fennel spice and add to the soup if you like that flavor, along with a little nutmeg, too....and other spices to taste, but toast them all in a pan first...gives it all a nice rustic flair.
You can make the same soup with butternut squash and granny smith apples, just peel, cube, roast or boil, and puree into a soup by addind some chicken stock and even some white wine if you like. Experiment with different toasted spices like fennel and nutmeg, cinammon, etc.