Roasted Winter Vegetable and Squash Soup
Winter squash and root vegetables are pan-roasted with herbs, then simmered in vegetable stock. I served this at Thanksgiving and it was unique, delicious, and vegan! Serve topped with chopped parsley (or sour cream, if you don't need this dish to be vegan.)
Gallery
Recipe Summary
Ingredients
4
Original recipe yields 4 servings
Directions
Cook's Note:
If soup is too thick, add more vegetable stock. If too thin, you could add some canned pumpkin puree or a can of cream of potato soup. Reheat before serving.
Nutrition Facts
Per Serving:
354 calories; protein 7g; carbohydrates 56.9g; fat 15.2g; sodium 345.9mg.
Full Nutrition