Roasted Autumn Vegetable Soup
- Total Time
Thick and rich, excellent on chilly days. Add a pinch of freshly grated nutmeg for a hint of spice.
uncooked onion(s)1 large, cut into large chunks
uncooked carrot(s)4 large, peeled and cut into large pieces
uncooked parsnip(s)6 medium, peeled and cut into large pieces
uncooked winter squash4 cup(s), such as butternut, peeled and cubed
cooking spray2 spray(s)
fat free chicken broth3 cup(s)
fat free evaporated milk½ cup(s)
table salt½ tsp, or to taste
black pepper½ tsp, 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; 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.