Burnt Orange Autumn Vegetable Soup Recipe

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Ingredients:

Serving

1 whole head of garlic
1/2 large onion
4 cups butternut squash, peeled, diced , about 2 lbs
1 small sweet potato, peeled and cut into chunks , about 1/2 lb
2 carrots, peeled and cut into chunks
2 tbsp olive oil
1 tbsp fresh thyme leave
1/4 tsp salt
4 cups low sodium chicken broth
1/4 tsp fresh ground black pepper
1/2 cup plain yogurt

Directions:

Cut top quarter off the head of garlic and place cut side down on a baking sheet lined with parchment paper (or sprayed with cooking spray).
Combine onion, squash, sweet potato and carrots in a large bowl and toss with olive oil, thyme and salt.
Spread on baking sheet with garlic.
Roast garlic and vegetables in a preheated 350 degree F. oven for 45 to 50 minutes until very tender.
Squeeze garlic into food processor and add roasted vegetables. Puree mixture adding a bit of stock, if necessary.
Transfer to saucepan and add stock to desired consistency.
Bring to a boil and simmer gently 10 minutes.
Season to taste.
Serve in large soup bowls with a splash of yogurt on top, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	194.56 Kcal (815 kJ)
Calories from fat	62.06 Kcal
		% Daily Value*
Total Fat	6.9g	11%
Cholesterol	2.65mg	1%
Sodium	195.79mg	8%
Potassium	917.76mg	20%
Total Carbs	31.8g	11%
Sugars	7.08g	28%
Dietary Fiber	5.11g	20%
Protein	6.47g	13%
Vitamin C	35.6mg	59%
Vitamin A	2.1mg	70%
Iron	2mg	11%
Calcium	127.6mg	13%

Amount Per 100 g
Calories	47.67 Kcal (200 kJ)
Calories from fat	15.21 Kcal
		% Daily Value*
Total Fat	1.69g	11%
Cholesterol	0.65mg	1%
Sodium	47.97mg	8%
Potassium	224.88mg	20%
Total Carbs	7.79g	11%
Sugars	1.73g	28%
Dietary Fiber	1.25g	20%
Protein	1.59g	13%
Vitamin C	8.7mg	59%
Vitamin A	0.5mg	70%
Iron	0.5mg	11%
Calcium	31.3mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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