Pureed Roasted Veggie Soup

It's starting to get cold out, which means we're on our way towards soup season. This pureed vegetable soup is like a hybrid between a butternut squash soup and a tomato bisque, being deliciously creamy. Instead of finishing with heavy cream, I'm opting for Greek yogurt for a higher protein and lower fat option that will still add richness while adding a slight tang to brighten up the dish after the long cooking time. This veggie side dish is nourishing, warming, filling, and the perfect pairing to any protein source

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 425F, and line 2 9x13" baking dishes with parchment paper

Step 2

Wash all your vegetables. Halve the butternut squash, scoop out the seeds, and cut into large chunks. Don't peel the butternut squash! The skin is entirely edible, and contains fiber and phytonutrients. It'll all get blended anyway. You can roast the tomatoes, onions, and garlic cloves whole

Step 3

Add your veggies to the dish, and season with salt, pepper, and oil

Step 4

Roast at 425F for about 1 hour, or until fork tender, browned, and light charred. Let cool totally

Step 5

Add your veggies to a blender or food processor, and blend until smooth, thinning out with water or broth. Season with turmeric, ginger, and cinnamon to taste, and blend in the yogurt

Step 6

Divide into 4 servings, and garnish with toasted nuts, herbs, or olive oil. Serve

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