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Roasted Vegetable Soup

Roasted Vegetable Soup
25 min
30 min
4 main-dish or 8 side-dish servings
  • 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!
Key Ingredients


Make It

Step 1
Preheat oven to 425° F. Line shallow roasting pan with foil.
Step 2
Place squash, sweet potato, parsnip, leek and garlic in pan; drizzle with oil. Sprinkle with bouillon; toss to coat.
Step 3
Bake for 15 minutes; stir. Bake for an additional 10 to 15 minutes or until tender.
Step 4
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.
Step 5
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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