Roasted Vegetable Soup

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!

Roasted Vegetable Soup
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    4
    main-dish or 8 side-dish servings

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)

Instructions

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

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

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

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.

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

Nutritional Information

% Daily Value *

  • Total Fat 7g 11%
  • Saturated Fat 1g 5%
  • Cholesterol 0mg 0%
  • Sodium 640mg 26%
  • Carbohydrates 54g 18%
  • Dietary Fiber 8g 30%
  • Vitamin A 560%
  • Vitamin C 90%
  • Calcium 35%
  • Iron 10%
  • Sugars 21g
  • Protein 10g

* Percentage Daily Values are based on a 2000 calorie diet.

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