Soup is something that has always been in the household. We may not always have a main course prepared, but there is always soup in the fridge, and bread in the pantry. Inspired by the beautiful colours of autumn and my nostalgia for warmer weather, I prepared this Roasted Autumn Vegetable Soup, and Classic French Bread to start off the weekend.
When it comes to soup, I never use or follow formally written recipes, or measure/weigh any of the ingredients. After all, you can't go wrong with throwing a bunch of beautiful, fresh ingredients into a pot !
In case you aren't familiar with how to oven roast these vegetables:
To prepare the squash for roasting, I cut it in half, removed the seeds, oiled it generously and placed it in, threw in a few herbs (thyme & rosemary) and put it in a 375°F (190°C) oven for about 50 minutes or so. I then wrapped my carrots and parsnips in foil and roasted them in a separate pan for 50 minutes, at the same temperature as the squash.
Because there's always lots of room for improvisation when you're preparing soup, I'll keep the proportions simple to remember, and the recipe quite brief. Enjoy your weekend, readers !
