Roasted Vegetable Soup

Prep Time: 1 hour
Serves: 16 

Preheat Oven to 375°F
Place a large rimmed baking sheet in oven as it heats.       
         
4 Tbsp Olive Oil
1 butternut squash 
2 carrots
2 celery stalks
2 sweet potatoes
2 onions
4 Leeks
1 granny smith apple
4 cloves garlic
2 Tbsp fresh ginger
1 tsp cinnamon
1 tsp cumin
1 tsp coriander
1 tsp cayenne pepper
1 tsp kosher salt
1 tsp ground pepper
8 cups chicken stock (vegetable stock or water)
Instructions
Cut all vegetables into cubes and place in a large bowl add the garlic cloves, and a bit of salt pepper. Toss with the oil. 

Toss onto the hot baking sheet and roast until fork tender about 30 minutes, turning vegetables halfway. Be careful not to overcrowd the baking sheet, use  2 baking sheets if you need to and rotate the pans halfway through cooking.

Put vegetables  and apples in a blender, add chicken stock 1-2  cups, and blend until smooth. Be careful to only fill the blender halfway and hold the lid down with a dish cloth while blender is turn on.  You will need to puree´ the vegetables and chicken stock in batches. 

Transfer the soup to a large bowl as you blend remaining vegetables and stock together. Stir the soup to combine and add the seasonings a bit at a time. Adjust to your liking.

I suggest starting with half of the seasoning amounts given above and add as needed. You can always add spices but you can’t take them out once incorporated and diluting with more stock or water doesn’t really work very well. 
Options
Use any vegetables you love. This is a great soup to use up those vegetables that have been hanging out in your fridge and you're not sure what to do with.

• Parsnips
• Celeriac
• Zucchini
• Coconut oil
• Red Pepper Flakes
• All Spice