Autumn Farmers Market Soup

I love making hearty and chunky soups. I did it with meat and veggies now I add more veggies to fill the pot and belly. After a recent trip to the City Market in Charlottesville I had a bag filled with:
-butternut sqaush
-small sweet potato
-small turnips
-broccoli
-onions
-zucchini and Yellow squash ( baby)
-Asian eggplant
At home I made a broth with Miso paste and water.

As the broth was warming I diced the Butternut squash, sweet potato and Turnips(tossed with Olive oil, sea salt and pepper) 375 for 20 minutes

I diced the Broccoli, onions, zucchini/squash, and eggplant and added it to the Crockpot with the warm Miso Broth.

When the tray of roasted veggies is done , let them cool for a few minutes before adding them to the pot.

Let the veggies mix and cook for an hour. Now add the rinsed lentils ,stir and taste. This is the time to add herbs and seasonings, I added dried oregano, thyme and cracked black pepper- with a few pinches of Seas salt w/ seaweed.
Ingredients:
2 cups diced butternut squash
2 cups diced Sweet potato
1 cup diced turnip
1 cup diced Asian eggplant
1 cup each diced zucchini /yellow squash
1 cup diced broccoli
1 large red onion
1 cup green lentils(washed/rinsed)
3-5 Tbs White MISO paste (to taste)
10-14 cups of water
olive oil
misc herbs