Roasted Winter Vegetable Soup

FavoriteLoadingAdd to favorites

Winter squash soup

I was working on a PowerPoint show for a group of daycare providers to help them be more efficient in the kitchen. One of my favorite tricks for an easy dinner is to put everything in the oven because a roasted dinner tastes great, requires no attendance time and makes the house smell great. Usually this works great with roasted chicken along with roasted potatoes, roasted fennel, roasted ratatouille, or any other roasted vegetables.

For this soup, I did the same thing. I roasted all of the vegetables together and then pureed them in the blender. Soup was cooking while I was working!

2013-02-27 12.49.372013-02-27 12.54.00

Check out the ingredients. Nutritionally speaking, they are impressive. But better still, they present a rich creamy soup with a beautiful orange color. (Shhh, they will never know it is low in fat and sodium and high in fiber!)


1 butternut squash, cut in half and seeded and stem removed
1/2 onion, peeled
1 yellow bell pepper, cut in half and seeded
2 carrots, cut in half
4 cups low-sodium vegetable broth
1 cup fat-free half and half
dash black pepper
dash Tabasco sauce


  1. Place the veggies in a roasting dish. Roast for 90 minutes at 325 degrees.
  2. Puree the veggies with broth and fat-free half-and-half in a blender. It will take a few batches to puree all of the veggies.
  3. Place back on the stove and bring to a boil over low heat. Season with black pepper and a little hot pepper sauce (Tabasco). Adjust consistency with cream. Serve hot immediately or refrigerate for later use.
  4. Serve with whole grain crackers.

Chef's Tips:

The soup is a bright orange color and has a beautiful creamy texture and roasted veggie flavor. We served it in onion soup ramekins with whole grain crackers and salad for a light lunch or dinner.

Serves 4. Each 1.5 cups serving: 194 calories, 3g fat, 1g saturated fat, 0g trans fat, 3mg cholesterol, 166mg sodium, 39g carbohydrate, 8g fiber, 11g sugars, 9g protein. Allergens: Milk

Here is the recipe card PDF with the nutrition analysis:

It is worth mentioning that we served this soup with high-fiber, whole-grain WASA crackers, which is a tip from the new book by Tanya Zuckerbrot, MS, RD, Miracle Carb Diet. We find that eating one cracker satisfies, compared to eating more traditional crackers that are high in fat and sodium. This is precisely her point in her book.
2013-02-27 13.00.01Wasa Cracker Nutrition Facts Panel
And of course, don't forget the salad! Here are winter greens, tomatoes and shredded carrots, dressed lightly with just a drizzle of extra-virgin olive oil and fresh lemon juice.
Tossed Salad

This post was brought to you by the

Check out the great items featured for Nutrition Month:

Nutrition Apron7 Simple Steps Poster

185 Roasted Winter Vegetable SoupSalad Secrets Book

Become a premium member today and get access to hundreds of articles and handouts plus our premium tools!

Upcoming Posts

UP NEXT IN Cooking
Honey-Baked Beans

UP NEXT IN Cooking
Japanese Air-Fried Chicken Karaange Style

UP NEXT IN Cooking
One-Pot Recipe: Zucchini, Lemon, and Ricotta Pasta

New Products Available Now

Published on Categories fruits and veggies, cooking, lunch and dinner, cooking demosTags , , , , , ,