soups

Ingredients

	1 large onion(s), cut into large chunks
	4 large carrot(s), peeled and cut into large pieces
	6 medium parsnip(s), peeled and cut into large pieces
	4 cup(s) winter squash, such as butternut, peeled and cubed
	2 spray(s) cooking spray
	3 cup(s) fat-free chicken broth
	1/2 cup(s) fat-free evaporated milk
	1/2 tsp table salt, or to taste
	1/2 tsp black pepper, or to taste

Instructions

• Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray and roast for 30 minutes.
  
  
• Place vegetables in a large pot. Add broth and milk; season to taste with salt and pepper. Cook over medium-high heat for 10 minutes to allow flavors to combine. Puree soup in pot until smooth using an immersion blender. Or transfer mixture to a blender or food processor (in batches if necessary) and puree until smooth (being careful not to splatter hot liquid). Yields about 1 1/2 cups per serving.

Notes

• Roasting the vegetables helps bring out their natural sweetness.
  
  You can add more water or broth to the pureed soup to achieve desired thickness.