rainy morning soup making

It was pouring when I woke up today, but I was just happy to be at home on my river….

After my home morning routine of working for a while early, a long hot shower and a big cup of tea (today with a drop of Thieves oil for immune support) I threw together some easy “what I have around today” soup.

No real recipe – a container of short-cut butternut squash chunks, a sweet potato left in the pantry and a sweet onion – I had some homemade stock in my freezer -but when I don’t -I like this organic bone broth.

I got out a baking sheet and covered it with parchment -if you crumple up parchment and then smooth it out it stays where you want it on your pan!

Rough chop the vegetables toss them in olive oil and season with salt and pepper, roast them at about 375° for about half and hour. Melt your frozen stock in a heavy pan on top the stove (or warm up your boxed stuff).

Once the veggies are roasted and the stock is hot, add the veggies to the stock -I gather them up in the sheet of parchment and dump them in -quick and easy.

I simmer them in the stock for about 20 minutes so they are really soft and then whiz them with my stick blender -I like to leave some texture. Roasting the veggies really makes it delicious! Taste it for seasoning and then YUM you have a wonderful pot of homemade soup………………as Ina would say “How easy is that?”

It really is too! you should try it – let me know if you do and how it turned out.

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