Roasted Butternut Squash and Veggie Soup

Ingredients

1-2 pounds butternut squash peeled, seeded and chopped
2 carrots cut into big chunks
1 celery stalk cut into big chunks
1 big bell pepper cut into chunks
2-3 cups chicken or beef stock
2 TB olive oil
1/4 cup Italian parsley
1/4 tsp garlic powder
Salt and pepper to taste

Directions

Preheat oven to 425F. Prepare a big cookie sheet with a foil and put all of the veggies on the sheet. Drizzle them with olive oil, garlic powder, salt and pepper.
Roast them in the oven for 30 minutes or until the veggies get browned slightly.
Take them out and let them cool for a few minutes, and then blend them in the blender with parsley and the chicken or beef stock.

Pour the mix into a pot and warm it up on the stove.

Makes 4 servings