Autumn Vegetable Soup

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 butternut squash, cut into 1/2 inch cubes
• 1 cup chopped pumpkin, cut into 1/2 inch cubes
• 3 parsnips, cut into 1/2 inch cubes
• 3 carrots, cut into 1/2 inch cubes
• 2 leeks, chopped ( part and 1/3 of green part)
• 1 1/2 cups cooked navy beans
• 8 cups vegetable stock
• 2 teaspoons chili powder
• 1 teaspoon cumin

Recipe

• 1 preheat oven to 400°.
• 2 add oil to a 13x9 inch baking dish; place dish in oven and let oil get heated.
• 3 add vegetables and thyme to pan; roast, covered, for 20 minutes.
• 4 stir and roast, uncovered, for another 10 minutes.
• 5 to a soup pot add beans, stock, roasted vegetables, and spices.
• 6 simmer for 20 minutes; adjust seasoning to taste with salt and pepper.