Roasted Fall Vegetable Soup Recipe

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Ingredients:

Serving

1 lb butternut squash (diced into 1.5-inch cubes )
1 lb yam (diced into 1.5-inch cubes)
1/2 lb red onion (also diced into 1.5-inch cubes )
1/2 lb carrot (diced into 3/4-inch cubes )
3 garlic cloves (minced or peeled and smashed)
1 tbsp olive oil
1 tsp cayenne pepper
4 cups water (more or less for desired consistency)
salt & pepper

Directions:

Toss all chopped vegetables with the olive oil and salt and pepper to taste, and line single-layer on a baking sheet (using parchment for easy clean-up if desired).
Roast vegetables at 450 for 40 to 45 minutes or until lightly browned and tender. take out of oven, let cool.
Take roasted vegetables and working in batches with either a submersible blender or regular blender, puree vegetables with water until smooth.
Add additional salt and pepper and cayenne pepper to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	66.33 Kcal (278 kJ)
Calories from fat	16.2 Kcal
		% Daily Value*
Total Fat	1.8g	3%
Sodium	25.59mg	1%
Potassium	340.66mg	7%
Total Carbs	12.69g	4%
Sugars	3.72g	15%
Dietary Fiber	2.63g	11%
Protein	1.23g	2%
Vitamin C	16.1mg	27%
Vitamin A	0.9mg	28%
Iron	0.6mg	3%
Calcium	57.3mg	6%

Amount Per 100 g
Calories	28.23 Kcal (118 kJ)
Calories from fat	6.89 Kcal
		% Daily Value*
Total Fat	0.77g	3%
Sodium	10.89mg	1%
Potassium	144.98mg	7%
Total Carbs	5.4g	4%
Sugars	1.58g	15%
Dietary Fiber	1.12g	11%
Protein	0.52g	2%
Vitamin C	6.9mg	27%
Vitamin A	0.4mg	28%
Iron	0.3mg	3%
Calcium	24.4mg	6%

* 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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