Roasted Butternut Squash Soup With Sweet Potatoes And Carrots
Ingredients
- 1 medium-sized butternut squash, peeled, seeded and cut into chunks
- 2 carrots washed and cut into one inch logs
- ½ of a big sweet potato (a left-over from some previous cooking), peeled and cut into chunks
- 1 sweet onion peeled and cut, same size as above
- 2 garlic cloves, peeled and crushed
- 1 apple, peeled and cut into eighths
- The juice of one orange
- Thyme and Rosemary from my indoor herb garden
- 1 or 2 tbsp of regular oil
- Salt and pepper to taste
- Vegetable broth as needed
Instructions
- Spread all the vegetables on a cookie sheet lined with parchment paper, pour the oil and sprinkle the herbs evenly on top and season with salt and pepper.
- Bake at 375 degrees F for 45 minutes to one hour, or until the vegetables are tender and can be cut easily with a fork.
- Blend in several batches covered with hot vegetable broth. You can make this soup as light or as thick as you wish by monitoring the amount of liquid you use and you don’t need to add any sugar, milk, cream or butter. Adjust salt and pepper to taste.
Notes
For a healthy lunch: One cup of soup, a mixed greens and vegetable salad, and a pear for
dessert!
dessert!