Cream of Vegetable Soup

Indulge in a bowl of warm goodness with this medley of yummy vegetables.

Ingredients

• 1/8 yellow onion
• 1/4 carrot
• 1/4 cup butternut squash - cubed
• 1/4 parsnip
• 1/8 red bell pepper
• 1 cup vegetable broth - can substitute chicken broth
• 1/3 tsp olive oil
• 1/3 cup celery - chopped; can substitute fennel or potato
• salt and pepper - to taste

Instructions

1. Preheat oven to 375°.
2. Cut carrots, sweet onion, parsnips, and peppers into 1” pieces.
3. Place vegetables on a baking pan and pour the oil over them. Mix well. Place the vegetables in the oven for 30 minutes or until soft and light brown.
4. Put vegetables into a blender with chicken broth. You may need to blend in batches. Adjust the amount of broth used to get to your desired thickness.
5. Pour the blended soup into a pan over the stovetop and heat through.
6. Pour soup into bowls. Add salt and pepper. Garnish with fresh parsley or toasted pumpkin seeds.

Nutrition (per serving)