member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marla Hudgins      

Recipe Categories:

    Roasted Fall Vegetable Soup


    Source of Recipe


    Chef #355871

    Recipe Introduction


    Wonderfully easy, filling and tasty soup!

    List of Ingredients




    Roasted Fall Vegetable Soup


    1 lb butternut squash (diced into 1.5-inch cubes)
    1 lb yam (diced into 1.5-inch cubes)
    1/2 lb red onion (also diced into 1.5-inch cubes)
    1/2 lb carrot (diced into 3/4-inch cubes)
    3 garlic cloves (minced or peeled and smashed)
    1 tablespoon olive oil
    1 teaspoon cayenne pepper
    4 cups water (more or less for desired consistency)
    salt & pepper

    Recipe




    Toss all chopped vegetables with the olive oil and salt and pepper to taste, and line single-layer on a baking sheet (using parchment for easy clean-up if desired).

    Roast vegetables at 450 for 40 to 45 minutes or until lightly browned and tender.

    Take out of oven, let cool.

    Take roasted vegetables and working in batches with either a submersible blender or regular blender, puree vegetables with water until smooth.

    Add additional salt and pepper and cayenne pepper to taste.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |