Roasted Carrot, Squash and Sweet Potato Soup
1 butternut squash (about 2 lbs.)--peeled, seeded and cut into 1-inch pieces
1 lb. carrots, peeled and cut into 1/2-inch rounds
1 lb. sweet potatoes, peeled and cut into 1 1/2-inch pieces
2 onions, peeled and cut into 8 wedges each
3 tablespoons extra-virgin olive oil
Salt and pepper
1/4 cup pepitas (pumpkin seeds)
3 tablespoons chopped dried cranberries
3 tablespoons chopped fresh sage
Preheat the oven to 450 degrees. Divide the squash, carrots, sweet potatoes and onions between 2 rimmed baking sheets. Drizzle 1 tablespoon extra-virgin olive oil over each baking sheet; toss the vegetables to coat. Roast until lightly browned, rotating the pans halfway through cooking, about 25 minutes.
In a large saucepan, combine the roasted vegetables and 8 cups water; bring to a boil over high heat. Lower the heat, cover and simmer until the vegetables are very tender, about 15 minutes. Using a blender and working in batches, puree the soup, transferring pureed portions to a clean pot; season with salt and pepper. (The soup can be covered and refrigerated for up to 4 days.)
In a heavy, medium skillet, heat the remaining 1 tablespoon extra-virgin olive oil over medium-high heat. Add the pepitas and stir until toasted, about 2 minutes. Add the cranberries and sage and stir until fragrant, about 1 minutes. Remove from the heat; season with salt and pepper.
Stir the soup over medium heat until it simmers. Ladle the soup into bowls; top with pepita-cranberry mixture and a sprinkling of pepper.
Source: Everyday with Rachael Ray, January/February 2013