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roasted veggie soup

Cozy Bowl of Roasted Veggie Soup
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This Roasted Veggie Soup is packed with flavor from caramelized vegetables like butternut squash, bell peppers, and onions. A simple and healthy soup perfect for a chilly day.

Ingredients

Scale
  • 1 butternut squash, peeled, seeded, and cubed
  • 2 red bell peppers, seeded and chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: Fresh parsley, for garnish

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss butternut squash, bell peppers, onion, and garlic with olive oil, salt, and pepper.
  3. Spread vegetables in a single layer on a baking sheet.
  4. Roast for 25-30 minutes, or until vegetables are tender and slightly caramelized.
  5. Transfer roasted vegetables to a blender or food processor.
  6. Add vegetable broth and thyme. Blend until smooth.
  7. Pour soup into a pot and heat through on the stovetop.
  8. Garnish with fresh parsley, if desired.

Notes

For a creamier soup, add a splash of coconut milk or heavy cream at the end. You can also add other vegetables like carrots, zucchini, or sweet potatoes.

Find it online: https://mommymademeals.com/roasted-veggie-soup/