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Roasted Vegetable Soup Recipe
|Yellow onion||3 Medium, quartered|
|Garlic head||1 Clove (5 gm), unpeeled and top trimmed|
|Unpeeled banana squash||1 Pound, cut into large chunk|
|99% fat free chicken stock||2 2⁄3 Cup (42.67 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Evaporated skim milk||1 Cup (16 tbs)|
Calories 93 Calories from Fat 0
% Daily Value*
Total Fat 0.01 g0.02%
Saturated Fat 0 g0.01%
Trans Fat 0 g
Cholesterol 9.1 mg
Sodium 280.4 mg11.7%
Total Carbohydrates 18 g5.9%
Dietary Fiber 1.9 g7.5%
Sugars 8.7 g
Protein 6 g11.3%
Vitamin A 65.6% Vitamin C 14.7%
Calcium 14.2% Iron 2.2%
*Based on a 2000 Calorie diet
Put the onions, garlic, squash, and thyme into a glass baking dish.
Add 1 cup of the chicken stock and bake, uncovered, for 1 1/2 hours.
Remove the dish from the oven and allow to cool for about 1 hour.
Remove the squash from the baking dish, peel, and place in the bowl of a blender.
Add the onion.
Separate the garlic cloves and squeeze the meats from their peels into the blender.
Pour in the cooking stock.
Add the water to the emptied baking dish, swirl to combine with any residual stock, and add to the ingredients in the blender.
Puree to a smooth consistency. (This should yield about 2 1/2 cups of puree.)
Transfer the puree to a large saucepan or stockpot.
Stir in the remaining 1 2/3 cups of chicken stock and the evaporated milk.
Cook over medium heat for 5 minutes.