Soup - Roasted Winter Vegetable
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Soup - Roasted Winter Vegetable calories by ingredient
Introduction
Roasted winter vegetables pureed in chicken or vegetable stock. Makes a very thick soup, great for dipping whole wheat bread. Makes 6 -7 heaping cup servings. Roasted winter vegetables pureed in chicken or vegetable stock. Makes a very thick soup, great for dipping whole wheat bread. Makes 6 -7 heaping cup servings.Number of Servings: 6
Ingredients
-
Sweet Potato ( one large) - peeled and cubed
Butternut Squash ( one medium) - peeled, cubed and seeds removed
(approx. equal amounts of potato and squash)
Vidalia Onion (one medium) - peeled and quartered
Garlic Cloves ( 4 large)
2 small Granny Smith Apples - peeled, seeded and quartered
EVOO - 1 Tbsp (to coat)
Chicken or Vegetable Stock ( 2 - 14.5 oz cans, or approx. 4 cups)
2 t salt
2 t cumin
1 t paprika
1 t ground ginger
Tips
Tastes even better the next day.
Directions
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.