Roasted Vegetable Soup

Here is a recipe where you can put those seasonal super ingredients to use on a cold night:

Total Time: 30 min.
-Prep 20 min
-Cook 10 min
3-4 servings
Level: Easy

Soup:
3-4 cups chicken or vegetable stock, preferably homemade.
1 quart roasted winter vegetables (recipe to follow)
Kosher salt and freshly ground black pepper

In a large saucepan, heat 3 cups of chicken stock.  Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use handheld blender).  Pour the soup back into the pot and season, to taste.  Thin with more chicken stock and reheat.  The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until its the consistency you like.

Roasted Winter Vegetables: 
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 pounds), peeled and seeded
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Preheat over to 425 degrees F

Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes.  All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 sheet pans.  Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.