Roasted Winter Vegetable Soup with Walnut Sage Butter

Preheat oven to 400 degrees


1 yam peeled and sliced in 1/2” rounds (approx. 3 cups)
3 large carrots peeled and cut in 1” rounds (approx. 2 1/2 cups)
3 medium red potatoes cut in quarters (approx. 2 cups)
1 small Danish or Butternut squash peeled, seeded, cut into chunks (approx. 3 1/2 cups) 1 medium red onion peeled and cut into eight pieces
3 teaspoons salt
1 teaspoon fresh ground black pepper
3 Tablespoons olive oil
2 teaspoons fresh sage finely chopped
5 cups vegetable or chicken stock (optional)


Put all the vegetables except the onions in a bowl. Add salt, pepper and sage.

Drizzle with olive oil and toss to coat. Spread on a baking sheet and roast for 20 minutes.

Add the onions, stir the whole works and continue roasting for 30 minutes more or until the veggies are very tender.

Use your blender to puree’ the roasted vegetables with about five cups of water or stock. You will need to do this in small batches. Add more or less liquid to get the consistency you like.

Heat and season to taste.

Walnut-Sage Butter


4 Tablespoons softened butter
1/4 cup toasted, salted, chopped walnuts. Toasting takes away the raw, bitter taste some nuts have. Toast in a 400 degree oven for about 5 – 10 minutes, watching closely so as not to burn.
2 teaspoons fresh sage, chopped


Combine butter, walnuts and sage.

You can keep this in a tub or place it on a sheet of waxed paper and roll it into a log to
be sliced and used as needed. This butter is also great on pasta!

Recipe thanks to Merianne Myers.

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