Roasted Carrot, Squash, and Sweet Potato Soup (Rachael Ray)

Photo by Kimberly D.
Adapted from rachaelraymag.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from rachaelraymag.com

Ingredients

  • 1

    butternut squash (about 2 lbs)-peeled, seeded and cut into 1-inch pieces

  • 1

    pound carrots, peeled and cut into 1/2-inch rounds

  • 1

    pound sweet potatoes, peeled and cut into 1 1/2-inch pieces

  • 2

    onions, peeled and cut into 8 wedges each

  • 3

    tablespoons EVOO

  • Salt and pepper

  • 1/4

    cup pepitas (pumpkin seeds)

  • 3

    tablespoons chopped dried cranberries

  • 3

    tablespoons chopped fresh sage

Directions

Preheat the oven to 450 degrees . Divide the squash, carrots, sweet potatoes and onions between 2 rimmed baking sheets. Drizzle 1 tbsp. EVOO over each baking sheet; toss the vegetables to coat. Roast until lightly browned, rotating the pans halfway through cooking, about 25 minutes. 2. In a large saucepan, combine the roasted vegetables and 8 cups water; bring to a boil over high heat. Lower the heat, cover and simmer until the vegetables are very tender, about 15 minutes. Using a blender and working in batches, puree the soup, transferring pureed portions to a clean pot; season with salt and pepper. (The soup can be covered and refrigerated for up to 4 days.) 3. In a heavy, medium skillet, heat the remaining 1 tbsp. EVOO over medium-high heat. Add the pepitas and stir until toasted, about 2 minutes. Add the cranberries and sage and stir until fragrant, about 1 minute. Remove from the heat; season with salt and pepper. 4. Stir the soup over medium heat until it simmers. Ladle the soup into bowls; top with the pepita-cranberry mixture and a sprinkling of pepper.

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