Roasted autumn vegetable soup
1 large, cut into large chunks
4 large, peeled and cut into 1 1/2-inch pieces
6 medium, peeled and cut into 1 1/2-inch pieces
Uncooked winter squash
4 cup(s), cubed
Fat free chicken broth
Fat free evaporated milk
⅛ tsp(s), or to taste
⅛ pinch, or to taste
- 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. Cook for 10 minutes to allow flavours to combine. Transfer mixture to a blender or food processor, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes. (Note: Add more water or broth to achieve desired thickness.)
- Yields about 1 1/2 cups per serving.