Heat oven to 425 degrees. Toss vegetables
with oil, 1/4 tsp of the salt and 1/8 tsp
of the pepper. Spread vegetables on a
baking sheet and bake at 425 degrees for 30
minutes, turning after 15 minutes.
Puree vegetables and broth in 2 batches
until smooth; transfer to large pot. Bring to
a simmer. Stir in brown sugar, nutmeg and
remaining 1/4 tsp salt and 1/8 tsp pepper.
Serve with Sourdough Croutons, if desired.