Using roasted vegetables takes much of the effort out of making homemade soup. Just spread the veggies on baking sheets and let the oven's heat transform them into creamy, soft, caramelized gems. Purée them with broth and the soup's on! Precise measurements aren't necessary; just add enough broth to make the soup as thick or thin as you like.
Depending on the size of your food processor, you might need to purée the vegetables in batches. If so, transfer mixture to a large bowl before adding all the broth.
Most supermarkets now sell small butternut squash, which are the perfect size for making this soup.
Makes 7 servings
Prep Time: 15 minutes or less
Total Time: 1 hour or less
Nutritional Information Per Serving (about 1 cup): Calories 100, Total Fat 4 g, Total Carbohydrate 14 g, Dietary Fiber 2 g, Sugars 6 g, Protein 3 g, Sodium 320 mg
Recipe from American Cancer Society, What to Eat During Cancer Treatment