Appetizers / Soups / Salads

Autumn Soup takes 45 minutes to prepare.

Autumn Soup takes 45 minutes to cook.

Autumn Soup makes 6 servings.

The ingredients for Autumn Soup are:

3 cup, cubes Butternut Squash
2 serving Sweet Potatoes, Baked (One potato)
1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
74 gram(s) bell pepper, red, sweet, raw
2 tbsp Extra Virgin Olive Oil
.5 tsp Salt
.25 tsp Pepper, black
1.5 cup Leeks
2 clove Garlic
2 cup, chopped Carrots, raw
1 stalk, large (11"-12" long) Celery, raw
28 gram Vegetable Stock (Knorr Vegetable Stockpot Makes 500mls) (by ASTROCHEF)
1 cup Lentils

Here is how you make Autumn Soup:

The night before, soak 1 cup of red lentils in 3-4 cups of water.Method:1. Prepare squash, sweet potatoes, red onion, red pepper and mix together in a large roasting dish. Mix salt and pepper with olive oil and toss over vegetables. 2. Roast vegetables at 400 degrees F for 45 minutes until vegetables are tender.3. Meanwhile, wash and prepare leeks. 4. Saute the leeks, garlic, carrots, celery and lentils in a large stock pot with 3 tbsp (45 ml) olive oil. Saute until tender. 5. Add vegetable stock and roasted vegetables. Bring to a boil and simmer for 20 minutes. 6. Using a hand blender, puree until soup is smooth.7. Serve with a dollop of plain Greek yoghurt and a sprinkle of toasted pumpkin seeds and chives. Serving Size: Makes 6 - 1 1/4 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user ALISONHM.

The nutritional information for Autumn Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 217.5

• Total Fat: 5.2 g
• Cholesterol: 0.0 mg
• Sodium: 242.7 mg
• Total Carbs: 38.8 g
• Dietary Fiber: 9.7 g
• Protein: 6.3 g