Roasted Winter Vegetable Soup

1 butternut squash, cut in half and seeded and stem removed
1/2 onion
1 yellow bell pepper
2 carrots
4 cups low-sodium vegetable broth
1 cup fat-free half and half
dash black pepper
dash Tabasco sauce

Place the veggies in a roasting pan. Roast for 90 minutes at 325 degrees.

Puree the veggies with broth and fat-free half-and-half in a blender. It will take a few batches to puree all of the veggies.

Place back on the stove and bring to a boil over low heat. Season with black pepper and a little hot pepper sauce (Tabasco). Adjust consistency with cream. Serve hot immediately or refrigerate for later use.

Serve with whole grain crackers.

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