Roasted Vegetable Soup

By ASurek

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

Details

Servings 4

Preparation

Step 1

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.