Roasted Vegetable Soup

Deselect All

3 to 4 cups chicken stock, preferably homemade, recipe follows

1 quart Roasted Winter Vegetables, recipe follows

Kosher salt and freshly ground black pepper

Chicken Stock:

3 (5-pound) roasting chickens

3 large yellow onions, unpeeled, quartered

6 carrots, unpeeled, halved

4 celery stalks with leaves, cut in thirds

4 parsnips, unpeeled, cut in 1/2, optional

20 sprigs fresh parsley

15 sprigs fresh thyme

20 sprigs fresh dill

1 head garlic, unpeeled, cut in 1/2 crosswise

2 tablespoons kosher salt

2 teaspoons whole black peppercorns

Roasted Winter Vegetables:

1 pound carrots, peeled

1 pound parsnips, peeled

1 large sweet potato, peeled

1 small butternut squash (about 2 pounds), peeled and seeded

3 tablespoons good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper 

2 tablespoons chopped fresh flat-leaf parsley