Recipe Monday: Roasted Vegetable Soup

I know full well that I am not eating enough vegetables so I seized the chance today to remedy that as I had a colourful array of vegetables waiting to be eaten:

I chopped up some of each colour carrot, a few parsnips and the red onion and tossed them in olive oil with some of my flavoured salt:

These were then roasted at Gas Mark 7 (425 F/220 C) for 30 minutes and were tossed half way through cooking:

Meanwhile I had made it easier to peel the squash by microwaving it first using this method:

• chop off the ends of the squash
• prick all over with a fork
• microwave for 3.5 minutes

Then I tossed the squash in a the same mix before roasting for 40 minutes (again tossing half way through). I added the two lots of vegetables together:

and when sufficiently mixed I put them in a blender with some vegetable stock:

I kept on blitzing and adding stock until the soup was the thickness I desired:

I thoroughly enjoyed a large bowl of my soup with some bread and butter and even kept enough for lunch tomorrow!