Photo of Roasted Autumn Vegetable Soup by WW

Roasted Autumn Vegetable Soup

Points® value
Total Time
50 min
20 min
30 min
This delicious soup is super-thick and rich, and excellent to make and eat on chilly days. Chicken broth and evaporated milk are used to make the broth; you can add a pinch of freshly grated nutmeg for a hint of spice. Roasting the vegetables (for this recipe, it's onions, carrots, parsnips, and winter squash) helps bring out their natural sweetness, and it's one of our favorite hands-off ways to prepare lots of veggies at once. If you're not happy with the texture of the soup after it's puréed, simply add a little bit more water a tablespoon at a time to achieve the desired thickness.



1 large, cut into large chunks


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

Uncooked parsnip

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(s), or to taste

Black pepper

pinch(es), or to taste


  1. Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray and roast for 30 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.)
  3. Yields about 1 1/2 cups per serving.