Start Dinner with Soup?

What a fantastic way to use up last night's leftover roasted veggies- throw them into the food processor and make a puree to serve as a soup before your main course tonight!   I prepared a menagerie of roasted beetroot, carrots, shallots & acorn squash as a side for a roast chicken. Rather than simply heating up the roast veg and serving the same thing again, two nights in a row, I chose to transform them into a new texture (puree!) and create something new.    No need to make it into a heavy, main course; in fact, you can serve just a small amount (think amuse bouche) and freeze the rest to use later as base for another soup.