Photo of Roasted Autumn Vegetable Soup by WW

Roasted Autumn Vegetable Soup

4
1
1
SmartPoints® value per serving
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
8
Difficulty
Easy
This warm, comforting soup will stick to your ribs on cold autumn days. Roasting the vegetables helps bring out their natural sweetness.

Ingredients

uncooked onion(s)

1 large, cut into large chunks

uncooked carrot(s)

4 large, peeled and cut into 1 1/2-inch pieces

uncooked parsnip(s)

6 medium, peeled and cut into 1 1/2-inch pieces

uncooked winter squash

4 cup(s), cubed

fat free chicken broth

3 cup(s)

fat free evaporated milk

½ cup(s)

table salt

tsp, or to taste

black pepper

pinch, or to taste

Instructions

  1. Preheat oven to 400 F. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.
  2. 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.

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