Roasted Vegetable Soup

Preparation:                  15 min
Marinating/Waiting:       0 min
Cooking:                        25 min
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Total:                            40 min
 
4 servings
         

 

Recipe ingredients
            1 medium Yukon Gold potato, peeled and diced
            1 medium red or yellow pepper, cut into thin strips
            1 medium onion, sliced thin
            2 cups (500 mL) peeled, diced butternut squash
            2 Tbsp. (30 mL) olive oil
            2 garlic cloves, minced
            3 cups (750 mL) Knorr Vegetable Broth
            ½ tsp. (2 mL) Irresistibles cumin
            ½ tsp. (2 mL) Irresistibles chili flakes
            ¼ cup (60 mL) crumbled Manchego raw milk cheese
            ¼ cup (60 mL) shelled pumpkin seeds, toasted

Preparation

Preheat oven to 450ºF (230ºC). Place all vegetables in a large shallow baking pan. Combine olive oil and garlic and drizzle over vegetables. Bake 15 – 20 minutes, stirring once, until vegetables are fork tender. Put half the vegetables in a food processor or blender along with 1 cup (250 mL) Knorr Vegetable Broth. Process until smooth. Pour into large saucepan. Repeat with remaining vegetables and 1 cup (250 mL) of broth, then pour into saucepan. Add remaining broth, cumin and chili flakes. Bring to a boil over medium heat, stirring often. Ladle into soup bowls. Sprinkle with cheese and pumpkin seeds and serve.
 
Courtesy of Metro Kitchens

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