Roasted Fall Vegetable Soup

Name: Roasted Fall Vegetable Soup
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams butternut squash (diced into 1.5-inch cubes); 227 grams carrot (diced into 3/4-inch cubes); 1 teaspoon cayenne pepper; 3 garlic cloves (minced or peeled and smashed); 1 Tbsp olive oil; 227 grams red onion (also diced into 1.5-inch cubes); 6 servings salt & pepper; 946 milliliters water (more or less for desired consistency); 454 grams yam (diced into 1.5-inch cubes)

Roasted Fall Vegetable Soup is a gluten free, primal, and whole 30 soup. One portion of this dish contains around 3g of protein, 3g of fat, and a total of 178 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. It will be a hit at your Autumn event. Head to the store and pick up garlic cloves, olive oil, yam, and a few other things to make it today.