Fall is a perfect time for a steaming bowl of soup. Squash, carrots and yams are abundant in the fall and provide a great source of vitamin A. Vitamin A is vital to maintaining good eye health and a strong immune system. Pair the soup with a tossed salad and crusty whole-grain bread for a complete meal.
PREP TIME
20 Min
COOK TIME
60 Min
SERVINGS
12
DIFFICULTY
Easy
Ingredients
- 1 pound butternut squash, diced into 1.5-inch cubes
- 1 pound yams, diced into 1.5-inch cubes
- ½ pound red onions, diced into 1.5-inch cubes
- ½ pound carrots, diced into ¾ inch cubes
- 2 tablespoons olive oil
- 1 teaspoon cayenne pepper
- 4-6 cups low-sodium chicken broth
- 1 cup evaporated milk or heavy cream
- 1 tablespoon brown sugar
- Salt and pepper to taste
- Chopped fresh chives
Directions
- Preheat oven to 450 degrees.
- Toss all chopped vegetables with the olive oil and spread in a single layer on a baking sheet. Roast vegetables for 40-45 minutes or until tender.
- Place roasted vegetables in a stock pot. Use a submersible blender to puree vegetables with chicken broth, adding broth gradually until desired consistency is achieved. Alternatively, you can puree vegetables and broth in a blender, removing the center cap on the lid and covering the hole with a clean kitchen towel.
- Add evaporated milk/heavy cream and brown sugar vegetables and broth, and heat through over medium-low heat.
- Garnish with chopped chives. Serve warm.
Nutrition Facts
Servings: 12 | Calories: 149 | Total fat: 6g | Saturated fat: 1g | Total carbohydrate: 22g | Fiber: 3g | Protein: 5g | Sodium: 68mg
Recipe provided by Michelle Eaton, MS, RD, ThedaCare
Tags: Vegetable Soup
