Roasted root vegetable soup

This recipe is from The Best Ever Vegetarian Cook Book. Although I often make this in the winter time, you can vary the vegetables and make it with what is in season (making sure to always include some root vegetables).

Ingredients:
1/4 cup olive oil
1 small butternut squash, peeled, seeded and cubed
2 carrots, cut into thick rounds
1 large parsnip, cubed
1 small yellow turnip, cubed
2 leeks, thickly sliced
1 onion, quartered
3 bay leaves
3 rosemary sprigs
4 thyme sprigs
5 cups vegetable stock
salt and freshly ground pepper
sour cream, to serve (optional. You may also use parmesan and olive oil if you prefer)

Preheat the oven to 400 degrees Farenheit (180 Celsius). Mix the vegetables with olive oil  and some salt in a bowl. Spread the vegetables in a single layer on one or two baking sheets and tuck the bay leaves, thyme and rosemary among the vegetables.

Roast for 50 min. until tender, turning the vegetables occasionally. Remove from the oven, discard the herbs and transfer to a large saucepan.

Pour the stock into the pan and bring to a boil. Reduce heat, season to taste and simmer for 10 min. Transfer the soup to a blender or similar (or use a hand blender directly in the saucepan) and process until smooth and creamy.

Return the soup to the pan and heat through. Season and serve with a swirl of sour cream (if using). I like serving the soup with some crusty bread. Yummy!