Roasted Winter Vegetable Soup

Name: Roasted Winter Vegetable Soup
Total time: 1 h 30 min
Yield: 6
Ingredients: 3 carrots medium peeled, cut in half, then crosswise into 1/4-inch slices; 2 parsnips medium peeled, cut in half lengthwise, then crosswise into 1/4-inch slices; 2 stalks celery cut into 1/4-inch slices; 3 cups butternut squash cubed peeled, 1-inch; 1/4 cup olive oil; 1 teaspoon dried thyme leaves; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3 medium onions cut in half, then into 1-inch slices; 2 vegetable broth cartons, 32 oz each Progresso™, 8 cups; 1/2 cup freshly grated Parmesan cheese; 1/2 cup parsley chopped fresh Italian, flat-leaf; 1 tablespoon balsamic vinegar; freshly grated Parmesan cheese Additional, if desired

BETTY CROCKER(5)

Yummly User: "Ommitted onions (allergic) and added fennel bulb…" Read More

14Ingredients

90Minutes

240Calories

Read Directions

Add to Meal Planner

Add to Meal Planner

Description

Roasted carrots, parsnips, butternut squash and celery combine to make this Roasted Winter Vegetable Soup a big hit. Roasting the vegetables and simmering with Progresso™ Vegetable Broth creates a comforting, complex flavor, making this otherwise-simple soup a go-to favorite.

Ingredients

US|METRIC

6 SERVINGS

3 carrots (medium peeled, cut in half, then crosswise into 1/4-inch slices)

2 parsnips (medium peeled, cut in half lengthwise, then crosswise into 1/4-inch slices)

2 stalks celery (cut into 1/4-inch slices)

3 cups butternut squash (cubed peeled, 1-inch)

1/4 cup olive oil

1 tsp. dried thyme leaves

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

3 medium onions (cut in half, then into 1-inch slices)

2 vegetable broth (cartons, 32 oz each Progresso™, 8 cups)

1/2 cup freshly grated Parmesan cheese

1/2 cup parsley (chopped fresh Italian, flat-leaf)

1 Tbsp. balsamic vinegar

freshly grated Parmesan cheese (Additional, if desired)

Did you make this?

Add All to Shopping List

Add to Meal Planner

NutritionView More

Unlock full nutritional details with subscription

240Calories

Sodium

Fat

Carbs

Fiber

Potassium

Calories240Calories from Fat120

% DAILY VALUE

Total Fat13g20%

Saturated Fat3.5g18%

Trans Fat

Cholesterol10mg3%

Sodium440mg18%

Potassium630mg18%

Protein7g

Calories from Fat120

% DAILY VALUE

Total Carbohydrate25g8%

Dietary Fiber6g24%

Sugars8g

Vitamin A260%

Vitamin C60%

Calcium25%

Iron10%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Recipe Tags

Reviews(5)

Connect to Yummly to review this recipe

Yummly User a year ago

Okay, is a bit sweet due to the squash

Yummly User 2 years ago

Ommitted onions (allergic) and added fennel bulb and some soup beans. Absolutely wonderful.

Yummly User 2 years ago

Way too sweet, would not make again

Yummly User 3 years ago

Perfect. Omitted the squash; added baby bok choy, green beans, broccoli, garlic and barley. The onions made the whole thing sweet-just delicious.

Yummly User 4 years ago

Very good 👍...turned out excellent!!

Roasted Winter Vegetable Soup

Description

Ingredients

NutritionView More

Recipe Tags

Reviews(5)

More Recipes fromBetty Crocker

Winter Soups

Vegetable Soup

PlanShop