Roasted Winter Vegetable Soup
Serves: 4 | Serving Size: 1 and 1/2 cups
1 butternut squash, halved and seeded, stem removed
1 yellow bell pepper
4 cups low-sodium vegetable broth
1 cup fat-free half and half
Dash black pepper
Dash hot pepper sauce
Place the vegetables in a roasting pan and roast for 90 minutes at 325 degrees Fahrenheit.
Puree the roasted veggies with the broth and fat-free half and half in a blender. It will take a few batches to puree all of the veggies until smooth.
Place puree back on the stove and bring to a boil over low heat. Season with black pepper and a little hot pepper sauce (like Tabasco or Cholula). Serve immediately or refrigerate for later use.
This recipe makes 4 servings. Each 1 and 1/2 cup serving contains 194 calories, 3 g fat, 1 g saturated fat, 0 g trans fat, 3 mg cholesterol, 166 mg sodium, 39 g carbohydrate, 8 g fiber, 11 g sugar, and 9 g protein.
Each serving also has 561% DV vitamin A, 200% DV?vitamin C, 17% DV calcium, and 11% DV iron.
You’ll definitely want to show off this soup’s bright orange color and creamy texture, so put it in a mug or bowl that really shows it off.
I serve this in onion soup crocks with whole grain crackers and salad for a light lunch.
Orange vegetables like butternut squash and carrots are loaded with vitamin A, which promotes eye health.
Stephanie Ronco has been editing in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.