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January is Soup Month!

Makes sense, right? It’s cold, gray, and winter is in full swing. With all that, what could sound better than a warming bowl of soup? Plus, so many people are making health resolutions at this time of year — soup is the perfect resolution food. Choosing a soup that is loaded with vegetables is a low-calorie way to get tons of nutrients and fiber, and it’s filling too!

Here’s one of my very favorite soups, perfect for this time of year. Enjoy!

Roasted Winter Vegetable Soup

Serves: 4 | Serving Size: 1 and 1/2 cups

1 butternut squash, halved, stemmed, and seeded
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 hot pepper sauce

Place the vegetables in a roasting pan and roast for 90 minutes at 325 degrees Fahrenheit.

Puree the roasted veggies with the broth and fat-free half and half in a blender. It will take a few batches to puree all of the veggies until smooth. Don’t overfill the blender or the top may blow off!

Place puree back on the stove and bring to a simmer over low heat. Season with pepper and a little hot pepper sauce. Serve immediately or refrigerate for later use.

Nutrition Information:

This recipe makes 4 servings. Each 1 and 1/2 cup serving contains 194 calories, 3 g fat, 1 g saturated fat, 0 g trans fat, 3 mg cholesterol, 166 mg sodium, 39 g carbohydrate, 8 g fiber, 11 g sugar, and 9 g protein.

Each serving also has 561% DV vitamin A, 200% DV?vitamin C, 17% DV calcium, and 11% DV iron.

Chef’s Tips:

I love to show off the gorgeous color of this soup, so I serve it in onion soup crocks. Add a few whole grain crackers and a small salad for a perfectly light lunch or dinner.

Want to see more great January resources? Check out these options!

Take Control of Your Portions Poster

Phytochemical PowerPoint and Handout Set

Healthful Choices 1-2-3 Poster

I almost forgot! Here’s your free handout with this great soup recipe!