Roasted Autumn Vegetable Soup

Total Time
1 hr 5 min
25 min
40 min
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 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.


Roasting the vegetables helps bring out their natural sweetness.You can add more water or broth to the pureed soup to achieve desired thickness.

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