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Karyn Sunohara, RD and Chef

Roasted Vegetable Soup

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course: Soup
Ingredients Method

Ingredients
  

  • 2 cups Onion diced
  • 2 Garlic cloves minced
  • 1 cup Butternut Squash
  • 1 cups Carrots
  • 1 cup parsnips
  • 1 cup White Skinned Potato
  • 4 cups Chicken/Vegetable Stock
  • 3 tbsp Canola Oil
  • 1 tsp Ground Nutmeg
  • 2 tsp Thyme
  • 1 Bay leaf
  • Salt and Pepper to taste
  • 1 cup Plain Greek Yogurt

Method
 

  1. Preheat oven to 425°F.
  2. Line baking sheet with aluminum foil or parchment. Toss carrots, onions, butternut squash, potato in canola oil, nutmeg, thyme, and salt and pepper then place on baking sheet.
  3. Roast vegetables in oven for 45 minutes until browned.
  4. Place roasted vegetables in a large pot and pour chicken stock, and bay leaf in and bring to a boil.
  5. Once liquid boils and vegetables are soft remove bay leaf and blend with wand, or put in blender, or food processor in batches.
  6. Blend until smooth. If too thick add more stock.
  7. Serve hot with one tbsp of Plain Greek yogurt on top.