Roasted squash, fennel, garlic, onion….yum.

Roasted Vegetable Soup


  • 1 butternut squash (chopped into small chunks)
  • 1 fennel bulb (cut into 8ths)
  • 5 cloves of garlic (peeled)
  • 1 shallot (quartered)
  • 1 medium red onion (quartered)
  • 1 box of vegetable broth
  • chopped spinach ((optional))
  • parmesan ((optional))


Step 1
Roast all of the vegetables. I set the oven to 400 degrees, mixed all of the veggies with olive oil, salt, and pepper, and roasted them for about 25 minutes (turning once).
Step 2
Bring the vegetable broth to a boil, add the roasted veggies, bring down to a simmer. Cook, covered, for 25 minutes.
Step 3
Blend it! I used a hand blender but you could probably also throw it in a blender or food processor. Choose your level of smoothness!
Step 4
Season and add as you see fit. I added some red pepper flakes, fresh chopped spinach, and topped the whole thing with parmesan. I also think curry seasoning would be delicious, or even something smokier like chipotle.