Servings:
Makes 8 to 10 servings
Ingredients
- 4 tablespoon extra virgin olive oil
- 10 tablespoon roma tomatoes split in half
- 1 tablespoon yellow onion, peeled and chopped
- 1 tablespoon fresh rosemary, chopped
- 1 cup parsnips, peeled and chopped
- 1 cup carrots, peeled and chopped
- 1 cup zuchinni, chopped
- 1 cup squash, chopped
- 1 cup butternut squash, peeled and chopped
- 1 cup 16 ounce can crushed tomato
- 1 cup 16 ounce can unsweetened pumpkin
- 2 cup dry white wine
- 2 cup fresh spinach, chopped
- 12 cup or more low salt vegetable broth
Preparation
Baking Directions:
Preheat oven to 400 degrees.
Toss tomatoes in 2 Tablespoons olive oil and salt and pepper.
Roast for 20 minutes or until tomatoes look wilted and a bit charred.
remove.
Heat other two tablepoons of oil in soup pot.
Saute onions and rosemary about five minutes.
Add everything else including tomatoes except broth.
Add broth to where it covers about two inches above vegetables.
Bring to a boil.
Lower heat and simmer for one hour.
With hand blender pulse to your desired consistency
