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Nutrition Facts
| Serving Size | 1.5 cups |
| Amount Per Serving | |
| Calories | 0 |
% Daily Value | |
| Total Fat g | % |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
|---|---|---|---|---|
5 min. |
90 min. |
95 min. |
4 |
0 |
Roasted Winter Vegetable Soup
Ingredients:
1 butternut squash, cut in half and seeded and stem removed
1/2 onion
1 yellow bell pepper
2 carrots
4 cups low-sodium vegetable broth
1 cup fat-free half and half
dash black pepper
dash Tabasco sauce
1/2 onion
1 yellow bell pepper
2 carrots
4 cups low-sodium vegetable broth
1 cup fat-free half and half
dash black pepper
dash Tabasco sauce
Instructions:
Place the veggies in a roasting pan. Roast for 90 minutes at 325 degrees.
Puree the veggies with broth and fat-free half-and-half in a blender. It will take a few batches to puree all of the veggies.
Place back on the stove and bring to a boil over low heat. Season with black pepper and a little hot pepper sauce (Tabasco). Adjust consistency with cream. Serve hot immediately or refrigerate for later use.
Serve with whole grain crackers.
Cook's Tips:
The soup is a bright orange color and has a beautiful creamy texture and roasted veggie flavor. We served it in onion soup ramekins with whole grain crackers and salad for a light lunch or dinner.