Roasted Vegetable Soup Shooters
ACTIVE TIME: 15 min. TOTAL TIME: 1 hr. SERVES: 4
Roasted squash and bell pepper lend this soup a smoky sweetness that’s balanced by tangy lemon 8 oz. precut butternut squash chunks (about 11⁄ cups)
2
1 red bell pepper, cut into wedges 1 yellow bell pepper, cut into
wedges
2 large tomatoes, quartered
1 red onion, cut into thick wedges 2 cloves garlic, thinly sliced
1 lemon, juiced
3–4 sprigs fresh rosemary
5 cups vegetable broth
1 Heat oven to 400°F. In shallow roasting pan, combine squash, bell peppers, tomatoes, red onion wedges, garlic and lemon juice. Season with salt and pepper. Coat lightly with cooking spray; toss well. Place rosemary on top.
2 Roast 30 to 40 min. or until veggies are tender, turning once. Discard rosemary. Transfer roasted veggies to processor; add 1⁄2 cup broth and process until smooth. Transfer vegetable puree to large saucepot over medium heat. Stir in remaining broth. Cook 10 min. or until heated through, stirring often. Season to taste with salt and pepper.
Per serving: Cal. 92 Pro. 3g Carb. 20g Fiber 4g Sug. 8g Chol. 0mg Sod. 844mg Total fat: 1g Sat. 0g Trans. 0g