1medium-sized butternut squash, peeled, seeded and cut into chunks
2carrots washed and cut into one inch logs
½of a big sweet potato (a left-over from some previous cooking), peeled and cut into chunks
1sweet onion peeled and cut, same size as above
2garlic cloves, peeled and crushed
1apple, peeled and cut into eighths
The juice of one orange
Thyme and Rosemary from my indoor herb garden
1 or 2tbspof regular oil
Salt and pepper to taste
Vegetable broth as needed
Spread all the vegetables on a cookie sheet lined with parchment paper, pour the oil and sprinkle the herbs evenly on top and season with salt and pepper.
Bake at 375 degrees F for 45 minutes to one hour, or until the vegetables are tender and can be cut easily with a fork.
Blend in several batches covered with hot vegetable broth. You can make this soup as light or as thick as you wish by monitoring the amount of liquid you use and you don’t need to add any sugar, milk, cream or butter. Adjust salt and pepper to taste.
For a healthy lunch: One cup of soup, a mixed greens and vegetable salad, and a pear for dessert!