ROASTED FALL VEGETABLE SOUP

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Roasted Fall Vegetable Soup image

Wonderfully easy, filling and tasty soup! Adapted slightly from the original Martha Stewart online recipe.

Provided by kayw13

Categories     Yam/Sweet Potato

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb butternut squash (diced into 1.5-inch cubes)
1 lb yam (diced into 1.5-inch cubes)
1/2 lb red onion (also diced into 1.5-inch cubes)
1/2 lb carrot (diced into 3/4-inch cubes)
3 garlic cloves (minced or peeled and smashed)
1 tablespoon olive oil
1 teaspoon cayenne pepper
4 cups water (more or less for desired consistency)
salt & pepper

Steps:

  • toss all chopped vegetables with the olive oil and salt and pepper to taste, and line single-layer on a baking sheet (using parchment for easy clean-up if desired).
  • roast vegetables at 450 for 40 to 45 minutes or until lightly browned and tender. take out of oven, let cool.
  • take roasted vegetables and working in batches with either a submersible blender or regular blender, puree vegetables with water until smooth.
  • add additional salt and pepper and cayenne pepper to taste.

Nutrition Facts : Calories 176.4, Fat 2.6, SaturatedFat 0.4, Sodium 39.9, Carbohydrate 37.9, Fiber 6.2, Sugar 5.4, Protein 2.7

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