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    You are in: Home / Recipes / Burnt Orange Autumn Vegetable Soup Recipe
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    Burnt Orange Autumn Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Chef #368289's Note:

    A delightful way to ease into Fall. Serve with Butternut Squash Biscuits for a nice dinner. Roasting the vegetables brings out the flavour. You can substitute vegetable broth for the chicken broth if you prefer.

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    Ingredients:

    Servings:

    Units: US | Metric

    Yogurt Splash

    Directions:

    1. 1
      Cut top quarter off the head of garlic and place cut side down on a baking sheet lined with parchment paper (or sprayed with cooking spray).
    2. 2
      Combine onion, squash, sweet potato and carrots in a large bowl and toss with olive oil, thyme and salt.
    3. 3
      Spread on baking sheet with garlic.
    4. 4
      Roast garlic and vegetables in a preheated 350 degree F. oven for 45 to 50 minutes until very tender.
    5. 5
      Squeeze garlic into food processor and add roasted vegetables. Puree mixture adding a bit of stock, if necessary.
    6. 6
      Transfer to saucepan and add stock to desired consistency.
    7. 7
      Bring to a boil and simmer gently 10 minutes.
    8. 8
      Season to taste.
    9. 9
      Serve in large soup bowls with a splash of yogurt on top, if desired.

    Ratings & Reviews:

    • on October 02, 2010

      45

      This was a really nice soup for a rainy day. It needed extra broth, and I added some sage ad a pinch of nutmeg and ginger, and it was lovely. I can't have dairy, so I stirred a lump of soy cream cheese into the finished soup and it was a very nice touch. It needed quite a bit of salt. We had this with homemade artisan bread and it was perfect.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Burnt Orange Autumn Vegetable Soup

    Serving Size: 1 (338 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 240.2
     
    Calories from Fat 85
    35%
    Total Fat 9.4 g
    14%
    Saturated Fat 2.0 g
    10%
    Cholesterol 3.9 mg
    1%
    Sodium 278.0 mg
    11%
    Total Carbohydrate 34.7 g
    11%
    Dietary Fiber 5.1 g
    20%
    Sugars 8.4 g
    33%
    Protein 8.7 g
    17%

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