MANNY'S VEGETABLE SOUP CON CRISPY FIDEO NOODLES

• 1 potato, cubed
• 1 butternut squash, cubed
• 1 celery stalk, sliced
• ½ yellow onion, sliced
• 6 garlic cloves
• 1 zucchini, halved and sliced
• 1 squash, halved and sliced
• 1 leek, halved and sliced
• 8 cups chicken broth (you may want to substitute with vegetable broth)
• 1 bag of fideo noodles
• olive oil
• salt and pepper

Directions: Preheat the oven to 350. Place the vegetables on foil-lined baking sheets. Drizzle the vegetables with olive oil and season with salt and pepper. Roast the vegetables for 30 – 40 minutes, until tender. Add all the roasted vegetables and chicken broth to a deep soup pot and bring to a simmer. In batches, add the soup to the blender and purée to desired thickness. Boil the fideo for just a few seconds till slightly tender, drain a on paper towel, sauté the fideo with a little olive oil until lightly crispy and place in small nest on top of the soup.