Roasted Vegetable Soup

---

  

Cooking time: 50 minutes
Preparation time: 20 minutes

Makes: 5 - 6 servings

    

Ingredients

• 2 lb.         butternut squash
• 1 lb.         carrots (4 large)
• 1 1/2 lb.     parsnips (3 - 4 large)
• 3/4 lb.     yellow onion 1 large)
• 6 cups       bouillon

    

Directions

1. Peel squash, parsnips, carrots and onion.
2. Cut all into 1 inch-thick slices.
3. Coat a large baking pan with cooking spray and add vegetable slices.
4. Bake 45 minutes, uncovered, in 375. deg.F oven.
5. Put vegetables in soup pot and add bouillon. Mash with a potato masher.
6. If you want a smoother texture, puree vegetables in batches in a blender.
7. Heat vegetables and bouillon 15 minutes in large soup pot.

Based on a recipe my wife found in a Weight Watcher's cookbook.

 

Up a Level

Return to Home Page