Slow-Roasted Butternut Squash 'n' Carrot Soup
Slow roasting brings out the naturally good-tasting flavors of the root veggies in this soup.
Total Prep Time: 25 minutes
Total Roasting Time: 15 to 20 minutes
Yield: Serves 3 (3/4-cup serving)
- No-stick cooking spray
- 1 1/2 cups peeled butternut squash cut into 1/2-inch pieces
- 1 cup carrots cut into 1/2-inch-thick slices
- 1/3 cup leek (white portion) or white onion cut into 1/2-inch pieces
- 2 6-inch sprigs fresh rosemary, cut into 1 1/2-inch pieces
- 1 14-ounce can reduced-sodium chicken broth
- 1 tablespoon half-and-half
- Reduced-fat or nonfat sour cream (optional)
- Preheat oven to 450º F. Lightly coat large roasting pan with no-stick spray. Combine squash, carrots, leek and rosemary in a single layer in pan. Lightly spray vegetables with nostick spray.
- Roast vegetables in preheated oven for 15-20 minutes or until vegetables are tender and leek begins to brown, stirring once or twice during roasting. Remove and discard rosemary.
- Transfer half of the vegetables to a blender or food processor. Add half of the broth. Cover; blend or process until almost smooth. Transfer mixture to medium saucepan. Repeat with remaining vegetables and broth.
- Stir in half-and-half. Heat soup over medium heat until warm. If desired, garnish with sour cream and additional small sprigs of rosemary.