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1
In a large saucepan, heat 3 cups of chicken stock.
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2
Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender).
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3
Pour the soup back into the pot and season, to taste.
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4
Thin with more chicken stock and reheat.
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5
The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
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6
Serve with Brioche Croutons and a drizzle of good olive oil.
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7
Preheat the oven to 425 degrees F.
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8
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes.
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9
All the vegetables will shrink while baking, so don't cut them too small.
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10
Place all the cut vegetables in a single layer on 2 sheet pans.
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11
Drizzle them with olive oil, salt, and pepper.
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12
Toss well.
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13
Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
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14
Sprinkle with parsley, season to taste, and serve hot.
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15
Preheat the oven to 350 degrees F.
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16
Slice the bread about 3/4-inch thick.
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17
Cut off the crusts and then cut the slices in 3/4-inch dice.
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18
You should have 3 to 4 cups of croutons.
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19
Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper.
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20
Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides.
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21
Cool to room temperature before using and store in a sealed plastic bag.
