BURNT ORANGE AUTUMN VEGETABLE SOUP

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Burnt Orange Autumn Vegetable Soup image

A delightful way to ease into Fall. Serve with Butternut Squash Biscuits for a nice dinner. Roasting the vegetables brings out the flavour. You can substitute vegetable broth for the chicken broth if you prefer.

Provided by dawetl

Categories     Lunch/Snacks

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 whole head of garlic
1/2 large onion
4 cups butternut squash, peeled, diced, about 2 lbs
1 small sweet potato, peeled and cut into chunks, about 1/2 lb
2 carrots, peeled and cut into chunks
2 tablespoons olive oil
1 tablespoon fresh thyme leave
1/4 teaspoon salt
4 cups low sodium chicken broth
1/4 teaspoon fresh ground black pepper
1/2 cup plain yogurt

Steps:

  • Cut top quarter off the head of garlic and place cut side down on a baking sheet lined with parchment paper (or sprayed with cooking spray).
  • Combine onion, squash, sweet potato and carrots in a large bowl and toss with olive oil, thyme and salt.
  • Spread on baking sheet with garlic.
  • Roast garlic and vegetables in a preheated 350 degree F. oven for 45 to 50 minutes until very tender.
  • Squeeze garlic into food processor and add roasted vegetables. Puree mixture adding a bit of stock, if necessary.
  • Transfer to saucepan and add stock to desired consistency.
  • Bring to a boil and simmer gently 10 minutes.
  • Season to taste.
  • Serve in large soup bowls with a splash of yogurt on top, if desired.

Nutrition Facts : Calories 240.2, Fat 9.5, SaturatedFat 2.1, Cholesterol 4, Sodium 278, Carbohydrate 34.7, Fiber 5.2, Sugar 8.4, Protein 8.8

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