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Rated:  
Read Reviews
Don't let frosty temperatures get you down. Warm up with a bowl of this flavorful soup. Made with a puree of roasted vegetables and sprinkled with roasted pepitas, this recipe is a sure-fire way to heat things up this winter!
Estimated Times
| Preparation Time: |
25
mins.
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| Cooking Time: |
30
mins.
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1
small (about 2 pounds) butternut squash
, peeled, seeded and cut into 1 1/2-inch pieces
3
cups
(1 large)
peeled and very coarsely chopped sweet potato
1
cup
(1 large)
peeled and thickly sliced parsnip
1
cup
(1 medium)
thickly sliced leek (white and pale green parts only)
3
large cloves garlic
, peeled
2
tablespoons
extra virgin olive oil
2
teaspoons
MAGGI Granulated Chicken Flavor Bouillon
3
cups
water
, divided
1
can
(12 fluid ounces)
NESTLÉ® CARNATION® Evaporated Fat Free Milk
1/4
teaspoon
crushed red pepper
1/4
to 1/2 teaspoon
finely chopped fresh sage
Roasted pepitas (optional)
PREHEAT oven to 425° F. Line shallow roasting pan with foil.
PLACE squash, sweet potato, parsnip, leek and garlic in pan; drizzle with oil. Sprinkle with bouillon; toss to coat.
BAKE for 15 minutes; stir. Bake for an additional 10 to 15 minutes or until tender.
PUREE half of roasted vegetables with about 1 1/2 cups water in food processor or blender; cover and process until smooth or until desired consistency. Add more water as needed for processing. Pour into large saucepan. Repeat with remaining vegetables and remaining water.
STIR in evaporated milk, crushed red pepper and sage. Heat over medium-high heat until heated through. Serve with pepitas sprinkled over top.
Serving Size:
0
Number of Reviews: 6
Average Rating:
Submitted Date: 3/15/2008 7:31:55 PM
Submitted by: KAREN TELLIER, CUMBERLAND, RI
Rated:
Comments: This recipe is a little time consuming but well worth the wait. The results were delicious and it tasted even better the next day as left-overs!
Submitted Date: 3/14/2008 6:11:37 PM
Submitted by: Susi Matthews, COWETA, OK
Rated:
Comments: This soup is a bit of work but very much worth the trouble. My hubby who thinks he doesn't like squash even loved it! I wasn't sure about the parsnips myself but mixed in with the other flavors, it was great.
I'll be making this again!
Submitted Date: 2/12/2008 9:59:53 AM
Submitted by: C COTREL, VERONA ISLAND, ME
Rated:
Comments: This soup is so delicious and creamy. I added 2 cups of whole kernel corn which made it more nutricious and interesting texture.
Submitted Date: 2/10/2008 7:39:44 AM
Submitted by: Terry Creighton, PLYMOUTH, MA
Rated:
Comments: This is a delicious soup to nourish and warm you up on a cold winter day. It takes some time but it's worth it!
Submitted Date: 2/1/2008 11:05:41 AM
Submitted by: Joan Smith, BRIDGEVILLE, PA
Rated:
Comments: We are a family of soup lovers and I am always trying out new recipes. This one was a big hit. I chose not to puree the entire batch of soup because we prefer chunky-style soups. I also added more veggies, much better for you too. This one is a keeper.
Submitted Date: 1/17/2008 4:27:15 AM
Submitted by: Susan Campbell, GRASS LAKE, MI
Rated:
Comments: After ladling a portion of soup per person, I squirted a spiral of sour cream from a generic plastic bottle--the type used for catsup and mustard--atop each bowl, which made a beautiful presentation. Absolutely delicious.
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The nutrition information provided for each recipe is determined by a database
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on the ingredients and cooking techniques as listed in the recipe, and does not
include optional ingredients and cooking techniques as listed in the recipe,
and does not include optional ingredients or garnishes. Nutritional values
represented are composite averages and may vary according to freshness, variety
or differences in preparation. Altering cooking methods or substituting any
ingredients may change the posted nutrition information significantly.
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