Roasted Vegetable Soup

This soup recipe appeared in our newspaper this week and I just had to try it.  It was easy to make and delicious.  I tweaked it a bit to our taste here's my version.  A bowl of this with fresh bread and a side salad made a great fall dinner.  Enjoy

ROASTED VEGETABLE SOUP

Start to finish: 1 hour (15 minutes active)
Servings: 6
2 large yellow onions, cut into wedges
2 medium zucchini, diced
2 medium summer squash, diced
4 large carrots, peeled and diced
2 medium potatoes, peeled and diced
2 tablespoons vegetable or canola oil
Seasoned salt and ground black pepper
1 quart low-sodium vegetable broth
Sour cream or yogurt, to serve
1. Heat the oven to 400 F.
2. In a 2 gallon ziplock bag, combine the onions, zucchini, summer squash, carrots and potatoes. Drizzle the vegetables with the oil, then sprinkle with seasoned salt & black pepper. Toss to combine.
3. Spread the vegetables evenly over 2 rimmed baking sheets. Roast until tender and browned, 30 to 40 minutes.
4. Working in batches, transfer the vegetables to a blender and puree until smooth. For each batch, pour in a bit of the broth to help puree.
5. As each batch is pureed,  pour it into a large soup pan.  When all of the batches have been pureed, set the saucepan over medium heat. Stir in any remaining broth and bring to a simmer. Season with additional salt and pepper, if needed, then ladle into bowls. Garnish with sour cream or yogurt and chopped herbs.
Nutrition information per serving 160 calories; 45 calories from fat (28 percent of total calories); 5 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 24 g carbohydrate; 4 g fiber; 9 g sugar; 6 g protein; 260 mg sodium.