Roasted Root Vegetable Soup
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Roasted Root Vegetable Soup
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Root vegetables are drizzled with olive oil then roasted until sweet and caramelized in this simple but satisfying winter vegetable soup recipe.
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Ingredients
- 4 cups butternut squash peeled cubes
- 2 parsnip peeled and cut in 2-inch pieces
- 1 sweet potato (peeled and cut in 2-inch pieces)
- 1 onion quartered, medium
- 1 carrot (peeled and cut in 2-inch pieces)
- 8 cloves garlic peeled, whole
- 2 tablespoons extra virgin olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon cayenne pepper or pepper
- 2 tablespoons honey
- 1 cup whole milk yogurt plain
- 4 cups chicken broth low sodium
- butternut squash seeds optional garnish, roasted
Instructions
- Pre-heat oven to 425 and line a baking sheet with foil.
- Place the first 10 ingredients in a large bowl (butternut squash through cayenne) and toss until evenly coated in oil and spices. Scatter into a single layer and roast until vegetables are caramelized and tender, about 30-35 minutes.
- Remove vegetables from the oven and place in a high speed blender or food processor. Add honey and pulse until smooth.
- Pour mixture into a large soup pot and stir in the chicken broth and plain yogurt. Heat over medium high heat until warmed through. Check for seasoning and adjust accordingly before serving.
- Optional: Lightly roast the reserved butternut squash seeds in olive oil, salt and pepper for 5-6 minutes while vegetables are roasting to garnish soup before serving.
Notes
- Roasting the vegetables first is a great way to add depth of flavors to your soup. You could also try grilling the vegetables first!
Nutrition Information
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Serving
8ounces
Calories
160kcal
(8%)
Carbohydrates
27.8g
(9%)
Protein
3.7g
(7%)
Fat
4.8g
(7%)
Saturated Fat
1.2g
(6%)
Polyunsaturated Fat
3.6g
(21%)
Trans Fat
3.6g
(180%)
Cholesterol
4mg
(1%)
Sodium
606mg
(25%)
Fiber
4.5g
(18%)
Sugar
11.4g
(23%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 8ounces | |
| Calories | 160kcal | 8% |
| Carbohydrates | 27.8g | 9% |
| Protein | 3.7g | 7% |
| Fat | 4.8g | 7% |
| Saturated Fat | 1.2g | 6% |
| Polyunsaturated Fat | 3.6g | 21% |
| Trans Fat | 3.6g | 180% |
| Cholesterol | 4mg | 1% |
| Sodium | 606mg | 25% |
| Fiber | 4.5g | 18% |
| Sugar | 11.4g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
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