Even Bruce, who hates vegetables, loves this soup (thank you, Ina!). It’s my go-to soup when the weather cools here in LA (that would be 50 degrees…when you see fur coats in Beverly Hills). It’s super easy: Ina makes her own chicken stock, but I buy mine (okay, sue me). I frequently make this with her Parmesan Chicken or with Coq au Vin. It also makes a wonderful weeknight dinner with a green salad and crusty bread.
(about 8 servings)
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 pounds), peeled and seeded
3 T good olive oil
1 1/2 t. kosher salt
1/2 t. freshly ground black pepper
Chicken stock–as much as you like for the consistency you like
2 T chopped fresh flat-leaf parsley
Preheat the oven to 425 degrees F. Cut the vegetables into 1- to 1 1/4-inch cubes. Place in a single layer on 2 sheet pans, drizzle with olive oil, salt and pepper, and toss well. Bake about 30 minutes until vegetables are tender, turning once with a metal spatula. In batches, coarsely puree the vegetables with the chicken stock (I add the stock slowly to get the consistency I like), pour into a pot and season, to taste. I usually make the night before, and reheat, adding more stock if I need it.