Roasted Vegetable Soup
1 yellow squash
1/2 red onion
(you could add something like potatoes or parsnips here, or anything you want! mushrooms, garlic, other squashes, the possibilities are pretty endless)
3 cups chicken broth
1 tbsp olive oil
salt, pepper,and any seasonings you like (I used a spicy garlic seasoning, salt and pepper, and cayenne pepper)
Roast all vegetables at 425 for about 40 minutes (flip halfway through) dressed in a little olive oil and salt and pepper.
Combine with chicken stock in food processor or blender and puree. (definitely get a better texture in the food processor!) At this point you could add a bit of milk or cream if you want, but I was really trying to limit the calories here. Return to heat and season to taste.