Roasted Root Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 cups butternut squash cubed3 large carrots cubed1 large sweet potato cubed1 large white potato cubed1 large red onion1tbs olive oil1/2 tbs salt1/2 tsp pepper2 cups chicken broth
Cube all vegetables and spread in jelly roll baking sheet. Add oil, salt and pepper, mix place in 350 oven until vegetables are tender.
Cool slightly and place a little at a time in food processor or use blender and puree.
Place vegetable in a pot and gradually add chicken broth(or vegetable broth if you prefer) until it reaches consistancy you prefer.
Feel free to add any seasoning you prefer and let all flavors simmer for 5-10 minutes.
When I want to fancy it up I will add some lump crab meat on top of bowl just before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user ANGOLO.
Cool slightly and place a little at a time in food processor or use blender and puree.
Place vegetable in a pot and gradually add chicken broth(or vegetable broth if you prefer) until it reaches consistancy you prefer.
Feel free to add any seasoning you prefer and let all flavors simmer for 5-10 minutes.
When I want to fancy it up I will add some lump crab meat on top of bowl just before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user ANGOLO.
Nutritional Info Amount Per Serving
- Calories: 262.2
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,755.9 mg
- Total Carbs: 56.1 g
- Dietary Fiber: 4.3 g
- Protein: 5.7 g
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