Roasting the butternut squash and root vegetables caramelizes and sweetens them which gives this soup a rich flavor and color. When I was a child my Mom used to serve a variety of healthy vegetables at dinner including squash and parsnips that she grew in her garden. She had a hard time getting me to eat those two in particular but she never served a soup like this one! 

Ingredients:
2 tablespoons Watkins Grapeseed oil, original or garlic and parsley
1 small butternut squash, peeled, deseeded and cubed
2 carrots, peeled and sliced into thick rounds
1 large parsnip, peeled and cubed
2 leeks, thinly sliced
1 onion, peeled and quartered
2 Watkins bay leaves
1 teaspoons Watkins thyme
2/3 teaspoons Watkins rosemary
5 cups boiling water
4 teaspoons Watkins chicken soup base
Salt and Watkins granulated black pepper
Whipping cream or sour cream to serve

Directions: Preheat the oven to 375F.  Place the vegetables into a large bowl, pour the grapeseed oil over and add the thyme, rosemary and bay leaves.  Sprinkle with salt and pepper and toss vegetables until well coated with the seasoned oil.  Place them on a non stick tray in a single layer.  Roast the vegetables in preheated oven for approximately 45 minutes or until tender.  Stir or turn them occasionally to ensure they brown evenly.

Remove vegetables from the oven, discard bay leaves and transfer vegetables to a large pan.  Pour the boiling water and chicken soup base over the vegetables and bring to a boil.  Reduce heat and simmer for approximately 10 minutes.  Remove soup from heat and leave to slightly cool.  Transfer small batches of the soup to a food processor or blender and blend until smooth.

Return the pureed soup to the pan and gently heat through. Serve in warm bowls and garnish with a swirl of whipping cream or sour cream. I prefer the whipping cream but both are good.

To learn more or to purchase the Watkins products including the spices mentioned in this recipe visit Watkins gourmet pantry US or Watkins gourmet pantry in Canada.