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Roasted Winter Vegetable Soup
Ingredients
- - 3 medium carrots, cut in half, then crosswise into 1/4-inch slices
- - 2 medium parsnips, cut in half lengthwise, then crosswise into 1/4-inch slices
- - 2 stalks celery, cut into 1/4-inch slices
- - 3 cups cubed butternut squash (1-inch)
- - 1/4 cup olive oil
- - 1 teaspoon dried thyme leaves
- - 1/2 teaspoon salt
- - 1/2 teaspoon freshly ground black pepper
- - 3 medium onions, cut in half, then into 1-inch slices
- - 2 cartons (32 oz each) Progresso™ Broth Vegetable(8 cups)
- - 1/2 cup freshly grated Parmesan cheese
- - 1/2 cup chopped fresh Italian (flat-leaf) parsley
- - 1 tablespoon balsamic vinegar
Chrome Extension
