Soups & Salads
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Roasted Vegetable Soup
CARNATION® MILKS
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
INGREDIENTS
- ●1 small (about 2 pounds) butternut squash, peeled, seeded 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 garlic, peeled
- ●2 tablespoons extra virgin olive oil
- ●2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
- ●3 cups water, divided
- ●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.
