Roasting Veggies makes for Tasty Soup

Today I roasted one Butternut squash (peeled and chopped)

 leeks (sliced)

and 

4 potatoes (peeled and diced)

threw them on a roasting pan with olive oil, course salt and pepper....

roasting them in the oven @375 for 35 minutes (or until veggies were soft)

once roasted, I put half of the veggies in the blender with 1/2 a box of Chicken broth

This Trader Joes Chicken broth is very good 
(32 oz)

Then I put the other half of the veggies into a stock pot (unblended), adding the rest of the box of Chicken broth and the blender full of veggies.

Wow is all I can say...4 simple ingredients...

butternut squash,leeks, potato, chicken broth.

These three veggies combined make a nice flavor combo for a soup!

So easy....

bon appétit!