Burnt Orange Autumn Vegetable Soup

Recipe by Chef #368289
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READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
  • Combine onion, squash, sweet potato and carrots in a large bowl and toss with olive oil, thyme and salt.
  • Spread on baking sheet with garlic.
  • Roast garlic and vegetables in a preheated 350 degree F. oven for 45 to 50 minutes until very tender.
  • Squeeze garlic into food processor and add roasted vegetables. Puree mixture adding a bit of stock, if necessary.
  • Transfer to saucepan and add stock to desired consistency.
  • Bring to a boil and simmer gently 10 minutes.
  • Season to taste.
  • Serve in large soup bowls with a splash of yogurt on top, if desired.
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