Roasted Veggie Soup with Cornbread Croutons (Thanksgiving Leftovers- Year Six: Volume 9; December, 2015)

Prep time: 25 min

Cook time: 1 hour
Ready in:
Serves: 6- 8

Ingredients: 
VEGGIES:
1 lb. carrots,-peeled
1 lb. parsnips- peeled
1 large sweet potato- peeled
1 small butternut squash- peeled, seeded
3 T. olive oil
1 1/2 tsp. salt
1/2 tsp. pepper
2 T. parsley

CROUTONS:

1 box cornbread mix- prepared according to directions, cooled

SOUP:
3 1/2 c. vegetable broth (more as needed)
4 c. Roasted Winter Vegetables
Salt, to taste

Pepper, to taste

Directions:
- Preheat oven to 425
- Cut the carrots, parsnips, sweet potato, and squash into 1" cubes
- Put vegetables in a very large bowl, drizzle with olive oil, and sprinkle with salt and pepper, to taste - Toss well
- Spread vegetables, in a single layer, on two large baking sheets

- Bake until all vegetables are tender, turning once with a metal spatula, about 25- 35 min
- Set aside

- Reduce oven to 350

- Cut cornbread into 1" squares

- Bake croutons until toasted, about 7- 8 min

- In a large pot, heat vegetable broth
- When broth is heated through, add roasted vegetables to pot, and puree with an immersion blender
- Add more broth to reach desired thickness

- Season with salt and pepper, to taste

*Julie found recipes here and here