Roasted Winter Vegetable Soup Recipe | Yummly

Roasted Winter Vegetable Soup

BETTY CROCKER(2)
Zzzip: "Perfect. Omitted the squash; added baby bok choy…" Read More
14Ingredients
90Minutes
340Calories
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Ingredients

US|METRIC
  • 3 medium carrots (cut in half, then crosswise into 1/4-inch slices)
  • 2 parsnips (medium, cut in half lengthwise, then crosswise into 1/4-inch slices)
  • 2 stalks celery (cut into 1/4-inch slices)
  • 3 cups butternut squash (cubed, 1-inch)
  • 1/4 cup olive oil
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 onions (medium, cut in half, then into 1-inch slices)
  • 2 vegetable stock (cartons, 32 oz each Progresso™, 8 cups)
  • 1/2 cup grated Parmesan cheese (freshly)
  • 1/2 cup parsley (chopped fresh Italian, flat-leaf)
  • 1 tablespoon balsamic vinegar
  • grated Parmesan cheese (Additional freshly, if desired)
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    NutritionView More

    340Calories
    Sodium25% DV600mg
    Fat28% DV18g
    Protein18% DV9g
    Carbs12% DV37g
    Fiber32% DV8g
    Calories340Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol15mg5%
    Sodium600mg25%
    Potassium940mg27%
    Protein9g18%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate37g12%
    Dietary Fiber8g32%
    Sugars12g24%
    Vitamin A390%
    Vitamin C80%
    Calcium30%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Zzzip a year ago
    Perfect. Omitted the squash; added baby bok choy, green beans, broccoli, garlic and barley. The onions made the whole thing sweet-just delicious.
    Julie G. 2 years ago
    Very good 👍...turned out excellent!!

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