Roasted root vegetable soup

By sandy_h

The recipe from the American Cancer Society addresses the common cancer treatment symptom sore mouth. However, it's also a soothing and healthy meal for anyone at 100 calories.

Using roasted vegetables takes much of the effort out of making homemade soup. Just spread the veggies on baking sheets and let the oven's heat transform them into creamy, soft, caramelized gems. Purée them with broth and the soup's on! Precise measurements aren't necessary; just add enough broth to make the soup as thick or thin as you like. Depending on the size of your food processor, you might need to purée the vegetables in batches. If so, transfer the puréed mixture to a large bowl before adding all the broth. Most supermarkets now sell small butternut squash, which are the perfect size for making this soup.

Servings: 7

Ingredients

• 3 carrots, cut into 1-inch pieces
• 1 small (about 1 pound) butternut squash, peeled and seeded, cut into 1 1/4-inch pieces
• 1 small (about 8 ounces) sweet potato, peeled and cut into 1 1/4 inch pieces
• 1 small sweet onion, peeled and cut into 1 1/4 inch pieces
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 5 cups reduced-sodium chicken broth or vegetable broth, heated

Details

Servings 7
Adapted from usatoday30.usatoday.com

Preparation

Step 1

1. Preheat the oven to 400 degrees.

2. On two foil-lined, rimmed baking sheets, combine the carrots, squash, sweet potato, and onion. Drizzle with oil and toss to coat. Sprinkle with salt and pepper. Roast for 40 to 50 minutes, or until very tender and slightly charred, tossing every 15 minutes.

3. Transfer to a food processor and add 3 cups of the warmed broth. Blend until smooth, adding more of the broth to achieve desired consistency. (You may need to do this step in batches or transfer the mixture to a large bowl before adding all the broth.)

Nutritional information:

Per serving (about 1 cup)

Calories: 100

Total fat: 4 g

Total carbohydrate: 14 g

Dietary fiber: 2 g

Sugars: 6 g

Protein: 3 g

Sodium: 320 mg