Roasted Winter Vegetable Soup

Name: Roasted Winter Vegetable Soup
Total time: 1 h 30 min
Yield: 6
Ingredients: 3 carrots medium peeled, cut in half, then crosswise into 1/4-inch slices; 2 parsnips medium peeled, 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 peeled, 1-inch; 1/4 cup olive oil; 1 teaspoon dried thyme leaves; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3 medium onions cut in half, then into 1-inch slices; 2 vegetable broth cartons, 32 oz each Progresso™, 8 cups; 1/2 cup freshly grated Parmesan cheese; 1/2 cup parsley chopped fresh Italian, flat-leaf; 1 tablespoon balsamic vinegar; freshly grated Parmesan cheese Additional, if desired

BETTY CROCKER(5)

Katie and David Payne: "Ommitted onions (allergic) and added fennel bulb…" Read More

14Ingredients

90Minutes

240Calories

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Description

Roasted carrots, parsnips, butternut squash and celery combine to make this Roasted Winter Vegetable Soup a big hit. Roasting the vegetables and simmering with Progresso™ Vegetable Broth creates a comforting, complex flavor, making this otherwise-simple soup a go-to favorite.

Ingredients

US|METRIC

6 SERVINGS

3 carrots (medium peeled, cut in half, then crosswise into 1/4-inch slices)

2 parsnips (medium peeled, 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 peeled, 1-inch)

1/4 cup olive oil

1 tsp. dried thyme leaves

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

3 medium onions (cut in half, then into 1-inch slices)

2 vegetable broth (cartons, 32 oz each Progresso™, 8 cups)

1/2 cup freshly grated Parmesan cheese

1/2 cup parsley (chopped fresh Italian, flat-leaf)

1 Tbsp. balsamic vinegar

freshly grated Parmesan cheese (Additional, if desired)

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NutritionView More

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240Calories

Sodium

Fat

Carbs

Fiber

Potassium

Calories240Calories from Fat120

% DAILY VALUE

Total Fat13g20%

Saturated Fat3.5g18%

Trans Fat

Cholesterol10mg3%

Sodium440mg18%

Potassium630mg18%

Protein7g

Calories from Fat120

% DAILY VALUE

Total Carbohydrate25g8%

Dietary Fiber6g24%

Sugars8g

Vitamin A260%

Vitamin C60%

Calcium25%

Iron10%

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

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Reviews(5)

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kaitlyn a year ago

Okay, is a bit sweet due to the squash

Katie and David Payne 2 years ago

Ommitted onions (allergic) and added fennel bulb and some soup beans. Absolutely wonderful.

Lisa Hamilton 3 years ago

Way too sweet, would not make again

Zzzip 4 years 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. 4 years ago

Very good 👍...turned out excellent!!

Roasted Winter Vegetable Soup

Description

Ingredients

NutritionView More

Recipe Tags

Reviews(5)

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