Recipes
Roasted Harvest Vegetable Soup
15 minutes
20-25 minutes
4 servings
| 1 | medium Yukon Gold potato, peeled and cubed | 1 |
| 1 | medium red or yellow pepper, cut into thin strips | 1 |
| 1 | medium onion, cut into thin wedges | 1 |
| 2 cups | cubed butternut squash | 500 mL |
| 2 tbsp | Bertolli® Gentile Olive Oil | 30 mL |
| 2 | cloves garlic, minced | 2 |
| 1 carton | Knorr® Vegetable Broth 900 mL | 1 carton |
| 1/2 tsp | cumin | 2 mL |
| 1/2 tsp | red pepper flakes | 2 mL |
| 1/4 cup | crumbled Manchego cheese (available in specialty food shops) | 50 mL |
| 1/4 cup | shelled pumpkin seeds (pepitos), toasted | 50 mL |
- Preheat oven to 450°F (230°C). Place all vegetables in large shallow baking pan. Combine olive oil and garlic; drizzle over top. Bake 15-20 minutes, stirring once, until vegetables are fork tender.
- Place half the vegetables in food processor or blender. Add 1 cup (250 mL) vegetable broth to processor. Process until almost smooth. Pour into large saucepan. Repeat with remaining vegetables and 1 cup (250 mL) of broth. Add remaining vegetable broth, cumin and red pepper flakes to saucepan. Bring to a boil over medium heat, stirring often.
- Serve in soup bowls. Sprinkle with cheese and pumpkin seeds.
- To toast pumpkin seeds, place on baking sheet. Bake at 350°F (180°C) about 3 minutes. For ease in cubing squash, first heat in microwave oven on HIGH 1 minute to soften. If Manchego isn't available, substitute Asiago cheese, crumbled.