Vegetarian

Winter harvest soup takes several minutes to prepare.

Winter harvest soup takes several minutes to cook.

Winter harvest soup makes 6 servings.

The ingredients for Winter harvest soup are:

850 grams Butternut Squash
1.2 sweetpotato, 5" long Sweet potato
2 medium Carrots, raw
1 medium (2-3/4" dia) (approx 3 Apples, fresh with skin
1 large Onions, raw
2 clove Garlic
2 fl oz White Wine
2 tbsp Extra Virgin Olive Oil
.75 container (4 oz) Yogurt, plain, low fat
.5 cup Milk, 3.25%
4 cup Vegetable Broth
2 cup (8 fl oz) Water, tap
1 tsp Thyme, ground
4 dash Salt
1 tsp Pepper, black

Here is how you make Winter harvest soup:

Peel and core all veggies, chop into 1 inch pieces. Smash garlic and remove skins. Toss with salt, pepper and olive oil and put in a stove top safe baking dish and bake at 450 for 30 minutes, turning often to brown all the edges. Remove from heat and place on stove, turn on high and add wine, veggie broth and thyme. Blend with a stick blender adding water as needed. Mix in milk and yogurt and enjoy with crusty bread. Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user JENNYSAUFL.

The nutritional information for Winter harvest soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 203.5

• Total Fat: 6.1 g
• Cholesterol: 3.8 mg
• Sodium: 784.8 mg
• Total Carbs: 34.1 g
• Dietary Fiber: 6.7 g
• Protein: 4.5 g