Roasted Winter Vegetable Soup

Ingredients

• 1 butternut squash, cut in half and seeded and stem removed
• 1/2 onion
• 1 yellow bell pepper
• 2 carrots
• 4 cups low-sodium vegetable broth
• 1 cup fat-free half and half
• dash black pepper
• dash Tabasco sauce

Allergens: Milk

Method

1. Place the veggies in a roasting pan. Roast for 90 minutes at 325 degrees.
2. Puree the veggies with broth and fat-free half-and-half in a blender. It will take a few batches to puree all of the veggies.
3. Place back on the stove and bring to a boil over low heat. Season with black pepper and a little hot pepper sauce (Tabasco). Adjust consistency with cream. Serve hot immediately or refrigerate for later use.
4. Serve with whole grain crackers.