INGREDIENTS

  • 1 lb butternut squash (diced into 1.5-inch cubes)
  • 1 lb yams (diced into 1.5-inch cubes)
  • 1/2 lb red onions (also diced into 1.5-inch cubes)
  • 1/2 lb carrots (diced into 3/4-inch cubes)
  • 3 garlic cloves (minced or peeled and smashed)
  • 1 tablespoon olive oil
  • 1 teaspoon cayenne pepper
  • 4 cups water (more or less for desired consistency)
  • salt & pepper

DIRECTIONS

  1. toss all chopped vegetables with the olive oil and salt and pepper to taste, and line single-layer on a baking sheet (using parchment for easy clean-up if desired).
  2. roast vegetables at 450 for 40 to 45 minutes or until lightly browned and tender.take out of oven, let cool.
  3. take roasted vegetables and working in batches with either a submersible blender or regular blender, puree vegetables with water until smooth.
  4. add additional salt and pepper and cayenne pepper to taste.