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Made With

Roasted Vegetable Soup

Quantity :


Cooking time :

40 minutes

Preparation time:

10 minutes


1 medium butternut or acorn squash, peeled and cleaned
1 medium sweet potato, peeled
6 medium carrots, peeled and cleaned
2–3 tsp of ginger, peeled and roughly chopped
4 whole garlic cloves
2 small onions, peeled and quartered
2 tsp curry powder
¼ cup olive oil
1 cup of Liberté Plain Classique yogourt
6 cups of hot chicken stock
½ cup of cashews, soaked in water
Salt and pepper to taste
¼ cup chopped fresh herbs, for garnish


  1. With the rack in the middle position, preheat the oven to 190 °C (375 °F).
  2. Cut all the vegetables into cubes of approximately the same size. Spread the squash, sweet potatoes, carrots, ginger, garlic, and onions onto a baking sheet. Sprinkle curry powder and drizzle olive oil over the vegetables and toss. Season with salt and pepper.
  3. Roast for 35 minutes or until vegetables are soft and begin to caramelize.
  4. Working in batches, add vegetables, yogourt, chicken stock, and drained cashews into a blender. Puree until smooth. Transfer to a pot. Adjust seasoning and bring to a simmer for 10 minutes to allow the flavours to blend.
  5. Serve with fresh herbs and a nice dollop of yogourt!
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