Roasted Veg Soup

Idaho Lady


This is the perfect meal for fall or winter.


★★★★☆ 2 votes

1 Hr
45 Min


  • 1 lb
    carrots peeled
  • 1 lb
  • 1 lb
    sweet potatoes
  • 1
    butternut squash peeled and seeded
  • 3 T
    olive oil
  • 1 tsp
    black pepper
  • 2 T
    parsley chopped

How to Make Roasted Veg Soup


  1. Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
    Place all the cut vegetables in a single layer on 2 sheet pans.Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula. I use organic veg broth but you can use any broth and stir the roasted veggies into it and you have a great meal. The more veggies you add to this the better it taste!
    Sprinkle with parsley, season to taste, and serve hot I usually serve mine with french bread.
    Yield: 8 servings
  2. I add anything veg wise I have usually peppers, and potates and garlic and spices

Printable Recipe Card

About Roasted Veg Soup

Course/Dish: Soups, Vegetable Soup
Dietary Needs: Vegetarian
Hashtags: #food, #whole, #veg

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