1 baking tray’s worth of mixed vegetables and squash (tomatoes, onions, garlic, broccoli, squash, cauliflower, carrots, potatoes – anything!)
Olive oil
Butter
Stock – chicken or vegetable
Optional – milk, cream, or sour cream
Preheat the oven to 425. Peel and cut all the vegetables into large chunks. Squash doesn’t need to be peeled. Toss everything with olive oil, salt, and pepper. If you have a spice or herb mix you like, you can add it here.
Roast the whole tray until the thickest vegetable is easily pierced with a fork. Varies, depending on the vegetables, but 20-45 minutes. Melt a tablespoon or two of butter in a large pot with a bit of olive oil. Add the roasted vegetables (peel the squash now if you didn’t before). Add enough stock to cover and bring to a boil.
Either use a hand blender or put in batches into a stand-up blender and blend until very smooth. Bring back to a boil. You can add a little cream or milk or sour cream while blending if you like. Done!