Sheet Pan Soup

The easiest soup recipe ever. If you have a random assortment of vegetables, like I did with orange vegetables, you can make the tastiest and simple soup. Perfect for a chilly day…

Ingredients Serves about 4

2 carrots- diced
1 sweet potato- diced
1 cup butternut squash- diced
1/2 a head of garlic
1 sweet onion- cut into fourths
1/4 tsp of thyme
1 tsp of salt, plus more to taste
pepper
4 cups of vegetable broth

Preheat the oven to 400 degrees and line two baking sheets with parchment paper. On one sheet pan, add the chopped carrots, sweet potato and butternut squash. On the other pan place the bulb of garlic, wrapped in aluminum foil, and the onion. Drizzle both pans of vegetables in olive oil and roast for about 30-40 minutes until they are fork tender.
Place your roasted carrots, sweet potatoes, butternut squash, onion, and the gooey insides of the garlic cloves in a high speed blender with the thyme, salt, pepper, and broth. Blend on high until smooth. Pour into a pot and bring up to a nice hot temperature. Enjoy:)
Alternatively, heat a pot on medium/low. Place the roasted vegetables in the pot with the thyme, salt, pepper, and broth. After a couple of minutes, turn the heat off and using an immersion blender, blend the soup until nice and creamy.

Top with croutons, sunflower seeds or enjoy with a grilled cheese!