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Roasted Vegetable Soup Recipe
Looking for a delicious, comforting soup recipe that is perfect to make in the winter? This Roasted Vegetable Soup recipe is as easy as any soup recipe can be!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 128 kcal
Ingredients
- 3 cups butternut squash cubed
- 1 cup potatoes cubed
- 1 onion medium, diced
- vegetable oil you can also use butter
- 2 cups chicken cooked and shredded
- 4 cups chicken broth
- 2 cups fresh spinach
- 1 clove garlic minced (you can also use one tablespoon of store bought minced garlic)
- salt you can also use additional herbs and spices to taste
Instructions
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Start by cubing the squash and potatoes. I love cooking with butternut squash.
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Place all of your cubed veggies in a large bowl and toss with the garlic and a bit of olive oil so that it coats the vegetables. Place the veggies on a baking pan and stick them in the oven at 400 degrees for 20 minutes.
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While your vegetables are roasting, dice the onion and fry in a bit of vegetable oil or butter until transparent.
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Place the onions, chicken, and broth into a large stock pot or dutch oven over a medium heat. After the vegetables are finished roasting, add them into the soup. At this point you can add in any spices or herbs that your family enjoys. Feel free to play around with the flavors!
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Once the soup has reached a simmer and is heated through, add in the spinach and cook for an additional 2-3 minutes. Remove from heat and serve
Nutrition Facts
Roasted Vegetable Soup Recipe
Amount Per Serving
Calories 128
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 30mg10%
Sodium 655mg28%
Potassium 673mg19%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 3g3%
Protein 14g28%
Vitamin A 6290IU126%
Vitamin C 19mg23%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.