Appetizers / Soups / Salads

Roasted Root Vegetable Soup is for Lunch.

Roasted Root Vegetable Soup takes 15 minutes to prepare.

Roasted Root Vegetable Soup takes 45 minutes to cook.

Roasted Root Vegetable Soup makes 4 servings.

The ingredients for Roasted Root Vegetable Soup are:

5 cups butternut squash cubed
3 large carrots cubed
1 large sweet potato cubed
1 large white potato cubed
1 large red onion
1tbs olive oil
1/2 tbs salt
1/2 tsp pepper
2 cups chicken broth

Here is how you make Roasted Root Vegetable Soup:

Cube all vegetables and spread in jelly roll baking sheet. Add oil, salt and pepper, mix place in 350 oven until vegetables are tender.Cool slightly and place a little at a time in food processor or use blender and puree. Place vegetable in a pot and gradually add chicken broth(or vegetable broth if you prefer) until it reaches consistancy you prefer.Feel free to add any seasoning you prefer and let all flavors simmer for 5-10 minutes.When I want to fancy it up I will add some lump crab meat on top of bowl just before serving.Number of Servings: 4Recipe submitted by SparkPeople user ANGOLO.

The nutritional information for Roasted Root Vegetable Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 262.2

• Total Fat: 4.0 g
• Cholesterol: 0.0 mg
• Sodium: 1,755.9 mg
• Total Carbs: 56.1 g
• Dietary Fiber: 4.3 g
• Protein: 5.7 g