Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
30 Mins
Total Time
1 Hour
Serves 6 (serving size: 1 cup)

The soup can be topped with a variety of things: I love Parmigiano-Reggiano and rosemary, but savory sprinkles like chopped smoked almonds or toasted pecans would be lovely. This tastes even better the next day...or the day after.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine first 8 ingredients in a large bowl. Sprinkle with 1/8 teaspoon salt; toss well. Place vegetable mixture in a single layer on a jelly-roll pan. Bake at 400° for 30 minutes or until tender, stirring once.

Step 3

Combine vegetables, stock, and remaining 1/4 teaspoon salt in a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Place half of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Pour into a large bowl. Repeat procedure with remaining vegetable mixture. Stir in butter. Top with rosemary, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews


November 05, 2015
Doubled this recipe today so that I had an easy to freeze soup for lunches all fall and winter.  Only changes I made due to preference were up the salt just a little bit, add extra garlic and onion powder.  Would be delicious with bacon or sausage and some crusty bread or croutons!

fawdrya's Review

January 20, 2013
I just made this recipe for the first time today and it's fabulous. It's creamy but not too heavy and it has a nice, delicate flavor. I used butternut squash in place of the pumpkin since the pumpkin isn't really in season at the moment. This may be a new favorite comfort food.

gayleMN's Review

November 15, 2012
This soup is top-notch, extra-delicious, and fairly easy to make. Pureeing in the blender makes it ultra creamy. I topped the soup with chipolte and sugar roasted pepitas, which made a nice contrast with the soup flavors.

cutpaste's Review

October 28, 2012