Real Recipes From Real Home Cooks ®

roasted veg soup

★★★★☆ 2
a recipe by
Idaho Lady
Boise, ID

This is the perfect meal for fall or winter.

★★★★☆ 2
serves family
prep time 1 Hr
cook time 45 Min

Ingredients For roasted veg soup

  • 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