No recipe is needed here, and the details don't matter except that the vegetables should be roasted first and include beets (if you want the amazing bridesmaid-dress pink). If you're unlucky enough to not have a pile of leftovers in the refridgerator, gather your favorites, drizzle with olive oil, and roast them.
Pile roasted veggies in a pot, add enough chicken or vegetable stock to almost cover, and heat. Puree with your handy immersion blender, and stir in more chicken stock to bring to desired consistancy. Season to taste, and add butter if you want (who doesn't want?). Puree again, to reach a perfect velvety texture -- or if you're feeling lazy, leave it a bit coarse and call it "rustic."
PS. Beets comprised maybe 1/6th of this soup, and the flavor is not at all beety -- use a higher beet content for more of that particular flavor, or include just this much to get the color without displeasing your beet-fearing dinner guests.
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