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Roasted Vegetable Soup

Roasted Vegetable Soup
Makes:
4 main-dish or 8 side-dish servings
Prep Time:
25
minutes
Total Time:
55
minutes
based on
8 reviews
Warm up with a bowl of this flavorful Roasted Vegetable Soup! Made with a puree of roasted vegetables and sprinkled with roasted pepitas, this recipe is a sure-fire taste hit!

In this recipe:



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Ingredients:

  • 1 small (about 2 pounds) butternut squash, peeled, seeded and cut into 1 1/2-inch pieces
  • 3 cups (1 large) peeled and very coarsely chopped sweet potato
  • 1 cup (1 large) peeled and thickly sliced parsnip
  • 1 cup (1 medium) thickly sliced leek (white and pale green parts only)
  • 3 large cloves garlic, peeled
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 3 cups water, divided
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1/4 teaspoon crushed red pepper
  • 1/4 to 1/2 teaspoon finely chopped fresh sage
  • Roasted pepitas (optional)

Directions:

PREHEAT oven to 425° F. Line shallow roasting pan with foil.

PLACE squash, sweet potato, parsnip, leek and garlic in pan; drizzle with oil. Sprinkle with bouillon; toss to coat.

BAKE for 15 minutes; stir. Bake for an additional 10 to 15 minutes or until tender.

PUREE half of roasted vegetables with about 1 1/2 cups water in food processor or blender; cover and process until smooth or until desired consistency. Add more water as needed for processing. Pour into large saucepan. Repeat with remaining vegetables and remaining water.

STIR in evaporated milk, crushed red pepper and sage. Heat over medium-high heat until heated through. Serve with pepitas sprinkled over top.


Reviews:

Review This Recipe
  •  Star(s)

    Tasty & nutritious

    Janine Lesser from Australia

    Delicious soup, easy to cook & appealing to all generations.

  •  Star(s)

    healthy recipe,,.its so good

    ruby bartolome from Makati,Philippipnes

    healthy and nutritious that i can share to my friends

  •  Star(s)

    terrific!

    KAREN TELLIER from CUMBERLAND, RI

    This recipe is a little time consuming but well worth the wait. The results were delicious and it tasted even better the next day as left-overs!

  •  Star(s)

    Not just for winter!

    Susi Matthews from COWETA, OK

    This soup is a bit of work but very much worth the trouble. My hubby who thinks he doesn't like squash even loved it! I wasn't sure about the parsnips myself but mixed in with the other flavors, it was great. I'll be making this again!

  •  Star(s)

    Winter Roasted Vegetable Soup

    C COTREL from VERONA ISLAND, ME

    This soup is so delicious and creamy. I added 2 cups of whole kernel corn which made it more nutricious and interesting texture.

  •  Star(s)

    Winter Roasted Vegetable Soup

    Terry Creighton from PLYMOUTH, MA

    This is a delicious soup to nourish and warm you up on a cold winter day. It takes some time but it's worth it!

  •  Star(s)

    Great flavor

    Joan Smith from BRIDGEVILLE, PA

    We are a family of soup lovers and I am always trying out new recipes. This one was a big hit. I chose not to puree the entire batch of soup because we prefer chunky-style soups. I also added more veggies, much better for you too. This one is a keeper.

  •  Star(s)

    Sophisticated taste, easy to make

    Susan Campbell from GRASS LAKE, MI

    After ladling a portion of soup per person, I squirted a spiral of sour cream from a generic plastic bottle--the type used for catsup and mustard--atop each bowl, which made a beautiful presentation. Absolutely delicious.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 310
  • Calories from Fat: 70
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 640mg (26% of DV)
  • Carbohydrates: 54g (18% of DV)
  • Dietary Fiber: 8g (30% of DV)
  • Sugars: 21g
  • Protein: 10g
  • Vitamin A: 560% of DV
  • Vitamin C: 90% of DV
  • Calcium: 35% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Roasted Vegetable Soup

Ingredients

  • 1 small (about 2 pounds) butternut squash, peeled, seeded and cut into 1 1/2-inch pieces
  • 3 cups (1 large) peeled and very coarsely chopped sweet potato
  • 1 cup (1 large) peeled and thickly sliced parsnip
  • 1 cup (1 medium) thickly sliced leek (white and pale green parts only)
  • 3 large cloves garlic, peeled
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 3 cups water, divided
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1/4 teaspoon crushed red pepper
  • 1/4 to 1/2 teaspoon finely chopped fresh sage
  • Roasted pepitas (optional)

 

Directions

PREHEAT oven to 425° F. Line shallow roasting pan with foil.

PLACE squash, sweet potato, parsnip, leek and garlic in pan; drizzle with oil. Sprinkle with bouillon; toss to coat.

BAKE for 15 minutes; stir. Bake for an additional 10 to 15 minutes or until tender.

PUREE half of roasted vegetables with about 1 1/2 cups water in food processor or blender; cover and process until smooth or until desired consistency. Add more water as needed for processing. Pour into large saucepan. Repeat with remaining vegetables and remaining water.

STIR in evaporated milk, crushed red pepper and sage. Heat over medium-high heat until heated through. Serve with pepitas sprinkled over top.

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