Roasted Vegetable Soup

Roasted Vegetable Soup
Roasted Vegetable Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    large onion(s), cut into large chunks

  • 4

    large carrot(s), peeled and cut into 1 1/2-inch pieces

  • 6

    medium parsnip(s), peeled and cut into 1 1/2-inch pieces

  • 4

    cup winter squash, cubed

  • 2

    serving cooking spray (5 one-second sprays per serving)

  • 3

    cup fat-free chicken broth

  • 1/2

    cup fat-free evaporated milk

  • 1/8

    tsp table salt, or to taste

  • 1/8

    tsp black pepper, or to taste

Directions

1. Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes. 2. Place vegetables in a large pot; add broth and milk. Season to taste. Cook for 10 minutes to allow flavors 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.) Yields about 1 1/2 cups per serving.

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