Roasted autumn vegetable soup
0
Points®
Total time: 1 hr 5 min • Prep: 25 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Onion
1 large, cut into large chunks
Carrots
4 large, peeled and cut into large pieces
Uncooked parsnip
6 medium, peeled and cut into large pieces
Uncooked butternut squash
4 cup(s), cubed, peeled and cubed
Cooking spray
2 spray(s)
Fat free chicken broth
3 cup(s)
Fat free evaporated milk (Vitamins A & D added)
½ cup(s)
Table salt
½ tsp, or to taste
Black pepper
½ tsp, or to taste
Instructions
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; 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).
3
Serving size: about 1 1/2 cups
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