Monday, December 4, 2017


By Mary Kennedy                              
This is the time to get out the soup pot and make a great dinner with roasted winter veggies. This soup is nourishing, surprisingly filling and at 90 calories a serving, surprisingly low-cal.

 2 cups butternut squash cut into 1-inch chunks (about half of a medium squash). I buy the squash already peeled and chopped into chunks. So much easier!
 1 cup peeled carrots cut into 1-inch chunks (about 2 medium carrots)
1 cup peeled parsnip cut into 1-inch chunks (about 1 large parsnip)
1/4 tsp. black pepper
2 tbsp. all-purpose flour
1 cup chopped onion
1 tsp. chopped garlic (I use minced garlic, comes in a jar)
4 cups vegetable broth-I like the "Better than Bouillon" paste low sodium version. You can find it in the soup aisle.
1 cup fat-free milk

Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.

Evenly distribute squash, carrots, and parsnip on the baking sheet, and sprinkle with pepper.

Bake for 15 minutes.

Flip veggies. Bake until softened and browned, about 15 more minutes.

Meanwhile, place flour in a medium bowl. Add 1/4 cup cold water, and whisk to dissolve.

Spray a large pot with nonstick spray and bring to medium-high heat. Cook and stir onion until browned, about 4 minutes. Add garlic, and cook until fragrant, about 1 minute.

Carefully add broth and flour mixture to the pot. Cook and stir until onion is soft, about 5 minutes.

Transfer half of the soup to a blender. Add milk, and half of the roasted veggies. Puree until smooth.

Return pureed mixture to the pot, along with remaining roasted veggies.

Return to medium-high heat. Cook and stir until hot and well mixed, about 2 minutes.

Hope you try this, it's really delish!
Mary Kennedy

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