Photo of Roasted autumn vegetable soup by WW

Roasted autumn vegetable soup

SmartPoints® value per serving
Total Time
1 hr 5 min
25 min
40 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.


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 squash

4 cup(s), such as butternut, peeled and cubed

Cooking spray

2 spray(s)

Fat free chicken broth

3 cup(s)

Fat free evaporated milk

½ cup(s)

Table salt

½ tsp, or to taste

Black pepper

½ tsp, 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; 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.