Roasted Vegetable Soup

Roasted vegetables... yummy... Soup... yummy...

I'm also hoping this will get Natty to eat some veggies. It's not green and he can use his new found spoon skills, so I have my fingers crossed.

Roasted Vegetable Soup
1 butternut squash, peeled and cut into 1" chunks
2 sweet potatoes, peeled and cut into 1" chunks
1 yellow onion, peeled and quartered
1 kohlrabi, peeled and cut into 1" chunks
Olive oil
Salt and pepper
1 quart chicken stock (or vegetable stock if you want to go totally vegetarian)
1/4 - 1/2 tsp cumin
Plain yogurt or sour cream
Prepare vegetables, coat with olive oil, salt, and pepper and roast in 400 degree oven. Veggies are done when you they slide easily off of a fork. Transfer veggies to soup pot and add chicken stock. Bring stock to a simmer and then puree vegetables with a stick blender. Add cumin to taste. Bring to boil. Taste and adjust seasonings as necessary. Serve topped with a dollop of yogurt or sour cream.

If you don't like cumin, leave it out. The soup was delicious before I added it, but I couldn't stop feeling like cumin would give it a really nice taste, so I threw it in.

If you don't have a stick blender, I would put the veggies in a food processor or blender before adding the chicken stock. Or if you want it to stay chunkier, you could just use a potato masher to chunk it up.