Soup - Roasted Winter Vegetable
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Sweet Potato ( one large) - peeled and cubedButternut Squash ( one medium) - peeled, cubed and seeds removed(approx. equal amounts of potato and squash)Vidalia Onion (one medium) - peeled and quarteredGarlic Cloves ( 4 large)2 small Granny Smith Apples - peeled, seeded and quarteredEVOO - 1 Tbsp (to coat)Chicken or Vegetable Stock ( 2 - 14.5 oz cans, or approx. 4 cups)2 t salt2 t cumin1 t paprika1 t ground ginger
Prepare vegetables as indicated. Preheat oven to 425 deg F. Line a baking sheet with foil and spray with non-stick cooking spray. Coat all vegetables and apples with EVOO and spread in single layer on baking sheet. Sprinkle spices over vegetables. Roast vegetables until fork tender, approx. 45 to 50 minutes. Puree vegetables in 3 - 4 batches adding stock as needed to process. Add remaining stock or water after recombining pureed soup to achieve desired consistency. Serve with crusty bread and salad.
Serving Size: makes 6 - 7 heaping one cup servings.
Serving Size: makes 6 - 7 heaping one cup servings.
Nutritional Info Amount Per Serving
- Calories: 164.8
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 386.4 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 6.1 g
- Protein: 5.0 g
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