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Recipe

Roasted Vegetable Soup

8 Recipe Reviews |Rate this Recipe| 194 Saves

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!

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 4 main-dish or 8 side-dish servings
  • Difficulty: Intermediate

Ingredients

Original reipce makes 2 dozen Change Servings

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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.

Nutrition Facts

Amount Per Serving
Servings: 4 main-dish or 8 side-dish servings
Calories 310
Calories from Fat 70
%Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 640mg 26%
Total Carbohydrate 54g 18%
Dietary Fiber 8g 30%
Sugars 21g
Protein 10g
Vitamin A 560%
Vitamin C 90%
Calcium 35%
Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet.
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  • Difficulty: Intermediate

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