English | Español
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!
Brought to you by
Original reipce makes 2 dozen Change Servings
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.
|Calories from Fat||70|
|Total Fat 7g||11%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 54g||18%|
|Dietary Fiber 8g||30%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Select a rating (required)
What do you think about this recipe? (required)
Thank you for submitting your review!Close