Appetizers / Soups / Salads

Soup - Roasted Winter Vegetable is for Soup.

Soup - Roasted Winter Vegetable takes 30 minutes to prepare.

Soup - Roasted Winter Vegetable takes 60 minutes to cook.

Soup - Roasted Winter Vegetable makes 6 servings.

The ingredients for Soup - Roasted Winter Vegetable are:

Sweet Potato ( one large) - peeled and cubed
Butternut Squash ( one medium) - peeled, cubed and seeds removed
(approx. equal amounts of potato and squash)
Vidalia Onion (one medium) - peeled and quartered
Garlic Cloves ( 4 large)
2 small Granny Smith Apples - peeled, seeded and quartered
EVOO - 1 Tbsp (to coat)
Chicken or Vegetable Stock ( 2 - 14.5 oz cans, or approx. 4 cups)
2 t salt
2 t cumin
1 t paprika
1 t ground ginger

Here is how you make Soup - Roasted Winter Vegetable:

Prepare vegetables as indicated. Preheat oven to 425 deg F. Line a baking sheet with foil and spray with non-stick cooking spray. Coat all vegetables and apples with EVOO and spread in single layer on baking sheet. Sprinkle spices over vegetables. Roast vegetables until fork tender, approx. 45 to 50 minutes. Puree vegetables in 3 - 4 batches adding stock as needed to process. Add remaining stock or water after recombining pureed soup to achieve desired consistency. Serve with crusty bread and salad.Serving Size:?makes 6 - 7 heaping one cup servings.

The nutritional information for Soup - Roasted Winter Vegetable is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 164.8

• Total Fat: 2.5 g
• Cholesterol: 0.0 mg
• Sodium: 386.4 mg
• Total Carbs: 33.1 g
• Dietary Fiber: 6.1 g
• Protein: 5.0 g

The dietary needs meet for Soup - Roasted Winter Vegetable is Vegetarian