Try this Roasted Carrot, Squash & Sweet Potato Soup recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 450. Divide the squash, carrots, sweet potatoes and onions between 2 rimmed baking sheets. Drizzle 1 TBSP olive oil over each baking sheet; toss the vegetables to coat. Roast until lightly browned, rotating the plans hlafway through cooking, about 25 minutes.
2. In a large saucepan, combine the roasted vegetables and 8 cups water; bring to a boil over high heat. Lower the heat, cover and simmer unitl the vegetables are very tender, about 15 minutes. Using a blender and working in bathes, puree the soup, transferring pureed portions to a clearn pot; season with salt and pepper. (The soup can be convered and refrigerated for up to 4 days.)
3. In a heavy, medium skillet, heat the remaining 1 TBSP olive oil over medium-high heat. Add the pepitas and stir until toasted, about 2 minutes. Add the cranberries and sage and stir until fragrant, about 1 minute. Remove from the heat; season with salt and pepper.
4. Stir the soup over medium heat until it simmers. Ladle the soup into bowls; top with the pepita-cranberry mixture and a sprinkling of pepper.
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 198 | ||
Calories from Fat: 32 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 127.2mg | 4 % | |
Potassium 665mg | 17 % | |
Total Carbohydrate 39.4g | 12 % | |
Dietary Fiber 6.4g | 25 % | |
Sugars, other 33.1g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 198
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