Preheat oven to 400 degrees. Line a large sheet pan with aluminum foil and spray with nonstick cooking spray; set aside.
Sheet pan soups DO exist! It's as simple as roasting a pan full of vegetables, then blending them with liquid to the consistency you like.
Why we like it even more: This recipe makes a great vegan and gluten-free option for the holidays.
Servings and Ingredients
|2||large yellow onions, cut into wedges|
|1||(12-oz.) pkg. petite baby carrots|
|3 clove(s)||garlic, smashed|
|2 tbsp.||Gustare Vita olive oil|
|1 tsp.||ground turmeric|
|½ tsp.||Hy-Vee ground cinnamon|
|½ tsp.||Hy-Vee cayenne pepper|
|2||medium acorn squashes, halved and seeds removed|
|12 sprig(s)||fresh thyme, plus additional for garnish|
|2 c.||Hy-Vee vegetable broth|
|1||(5.3-oz.) container plain non-dairy yogurt, plus additional for garnish|
|Hy-Vee red pepper flakes, for garnish|
Things To Grab
- Large baking sheet
- Aluminum foil
- Nonstick cooking spray
- Blender or food processor
- Large serving bowl
Place onions, carrots, and garlic on prepared sheet pan. Toss with olive oil, turmeric, cinnamon, cayenne, and salt. Fill each half of acorn squash with thyme sprigs. Place on prepared sheet pan, cut sides down over vegetables. Bake 30 to 35 minutes or until squash and carrots are tender. Remove from oven. Allow to cool slightly.
Place half of the vegetables and 1 cup vegetable broth into a blender or food processor. Pulse until slightly chopped. Pour into a large serving bowl. Place remaining vegetables and acorn squash into blender or food processor. Add remaining vegetable broth and yogurt. Blend until smooth. Mix into serving bowl.
If desired, swirl in additional non-dairy yogurt and top with red pepper flakes and additional thyme. Serve immediately.
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 0mg
- Sodium: 210mg
- Total Carbohydrates: 21g
- Protein: 2g
Hy-Vee Test Kitchen