Roasted Winter Vegetables...Not for the sissys.

I'm on a winter vegetable kick this week.  This side dish was made to accompany broiled chicken breasts.  Good companions for sure!

4 good sized sweet potatoes (Peeled and cut into small shapes(whatever you're feeling.  I like mine cut into thinner strips that get a little crispy.)
4 medium parsnips (peeled, cored and cut similarly to SPs.  They are about the same densness and take the same amount of time to cook, so even size is important).
1 Large Onion(I cut mine into strips)
4 Tbsp Olive Oil
2 Tbsp Herbs (fresh is always best, unfortunately, I had none fresh, so I used a mix of dried rosemary and thyme... worked out just fine).
Salt and Pepper to taste.

Preheat oven to 450F

Mix all ingredients together well and pour into a prepared roasting pan.

The larger the pan, the more air the vegetables get and therefore the more crispy they will be. I cooked mine for a total of 45 minutes, turning the vegetables about every 15 minutes.

Picture to come later(when I download it and figure out how to load it)

Butternut Squash Soup

***Great for the Low Blood Sugar Diet.

1 Large White Onion
2 Tbsp Butter (Or olive oil)
2 Tbsp Flour
1 Butternut Squash (Seeded and peeled and cut into 1 inch cubes).
4 Cups of broth (Vegetable or Chicken)
1/4 tsp ground ginger
1/4 tsp ground nutmeg
salt and cracked pepper to taste

1. Sautee onion in butter until transluscent.
2. Add flour and cook until lightly brown.
3. Add Squash cubes and cook on medium for about 5 minutes(heat them through).
4. Add broth and simmer until squash is cooked through and tender (about 30 minutes).
5. Allow to slightly cool and puree in two batches. 
6. Strain puree through a fine mesh strainer and return puree to pan and add spices, bring back to simmer.

*Option
7. Add 1/4 cup heavy cream right at the very end.  Do not allow to boil.