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Nutrition Facts

Serving Size1.5 cups
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

5 min.

90 min.

95 min.



Roasted Winter Vegetable Soup


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


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.