Soups & Salads

Roasted Vegetable Soup

Level

Easy

Prep

25 min

Cook

30 min

Servings

4 main-dish or 8 side-dish servings

Warm up with a bowl of this flavorful Roasted Vegetable Soup! Made with a puree of roasted vegetables and sprinkled with roasted pepitas, this recipe is a sure-fire taste hit!

KEY INGREDIENTS

Evaporated Milk

NESTLÉ® CARNATION® Fat Free Evaporated Milk

12 oz

INGREDIENTS

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1 small (about 2 pounds) butternut squash, peeled, seeded and cut into 1 1/2-inch pieces
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3 cups (1 large) peeled and very coarsely chopped sweet potato
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1 cup (1 large) peeled and thickly sliced parsnip
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1 cup (1 medium) thickly sliced leek (white and pale green parts only)
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3 large cloves garlic, peeled
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2 tablespoons extra virgin olive oil
●
2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
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3 cups water, divided
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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

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.

Step 5

Stir in evaporated milk, crushed red pepper and sage. Heat over medium-high heat until heated through. Serve with pepitas sprinkled over top.

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