Creamy Roasted Veggie Soup

1. 1

   Heat the oven to 400 degrees. If you're using frozen broccoli and squash, let them thaw for 10-20 minutes (or zap hem in the microwave for a few minutes). Toss the broccoli and squash in olive oil and roast for about 20 minutes.

2. 2

   Add all of the soup ingredients to a high speed blender for about 5 minutes. (If using a vitamix, put it on the 'soup' setting)

3. 3

   Pour into 2 bowls and top with anything you'd like really! I used bacon pieces, edamame beans, pepitas, pine nuts, flax seeds, barley, and fresh thyme (or anything else you have in your pantry!)

* Per serving · 4 servings · Values may vary.

No additional tips available.