Name: Roasted Vegetable Soup
Prep time: 25 s
Cook time: 30 s
Total time: 55 s
Yield: 4
Ingredients: 1 small (about 2 pounds) butternut squashpeeledseeded and cut into 1 1/2-inch pieces; 3 cups (1 large) peeled and very coarsely chopped sweet potato; 1 cup (1 large) peeled and thickly sliced parsnip; 1 cup (1 medium) thickly sliced leek (white and pale green parts only); 3 large cloves garlicpeeled; 2 tablespoons extra virgin olive oil; 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon; 3 cups waterdivided; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk; 1/4 teaspoon crushed red pepper; 1/4 to 1/2 teaspoon finely chopped fresh sage; Roasted pepitas (optional)

MAKE IT

Instrucciones En Español

Step 1

Preheat oven to 425° F. Line shallow roasting pan with foil.

Step 2

Place squash, sweet potato, parsnip, leek and garlic in pan; drizzle with oil. Sprinkle with bouillon; toss to coat.

Step 3

Bake for 15 minutes; stir. Bake for an additional 10 to 15 minutes or until tender.

Step 4

Puree half of roasted vegetables with about 1 1/2 cups water in food processor or blender; cover and process until smooth or until desired consistency. Add more water as needed for processing. Pour into large saucepan. Repeat with remaining vegetables and remaining water.