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Roasted Root Vegetable Soup
Root vegetables are drizzled with olive oil then roasted until sweet and caramelized in this simple but satisfying winter vegetable soup recipe.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
8
Calories:
160 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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: 8 Serving
Amount Per Serving
Calories 160
% 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.