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Roasted Vegetable Soup

1 pound carrots peeled
1 pound parsnips peeled
1 large sweet potato- un-peeled
2 pounds butternut squash
6-8 cups low sodium chicken broth
1 ½ tsp salt
½ tsp pepper
1 tsp ground ginger
Non-fat cooking spray


1. Preheat oven 450
2. Cut all vegetables into 1 inch cubes
3. Arrange all cut vegetables on 2 roasting pans
4. Coat vegetables with cooking spray, salt and pepper
5. Roast for 30-40 minutes until soft but not mushy, turn one time with metal spatula
6. In 2 batches puree vegetables in food processor with chicken broth and ginger
7. Add additional salt and pepper as desired

Servings: 8-10
Calories: 135
Fat: Carbohydrates: 32g
Fiber: 7g
Protein: 3g

Soup photo via flickr user snowpea&bokchoi

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Richter Reco


Sharon Richter, RD
200 W 57th St
New York, NY 10019
Phone: 212.977.7779

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