These simple ingredients will surprise you with their sophisticated taste. Roasting the vegetables brings out their best flavor. Just roast, sauté, and blend—the end!
Serves 8
1 large sweet potato, cubed
1 butternut squash, cubed
2 yellow squash, sliced
2 large carrots, thinly sliced
15 cloves garlic
1⁄2cup+1⁄4cup olive oil, divided
1 teaspoon garlic powder
1 teaspoon salt
1⁄2 teaspoon black pepper
2 large leeks, light green parts only, cut in half-moons
3 medium onions, diced
7 cups water
1. Preheat oven to 425°F. Line 2 baking sheets with parchment paper.
2. In a bowl, toss the sweet potatoes, butternut squash, yellow squash, carrots, and garlic with 1⁄2 cup olive oil, garlic powder, salt, and pepper.
3. Spread the vegetables on the baking sheets in a single layer and roast for 45 minutes.
4. Meanwhile, in a 7-quart pot, heat the remaining 1⁄4 cup olive oil over high heat. Add the leeks and onions, and sauté for 15 minutes. Reduce heat to low and continue sautéing until the vegetables in the oven are finished roasting.
5. Add roasted vegetables and water to the pot. Use an immersion blender to purée until smooth.
Featured in the Whisk by Ami Magazine
Photo by Chay Berger
