Roasted Autumn Vegetable Soup

By Tonya_Speed

Ingredients

• 1 large onion, cut into large chunks
• 4 large carrots, peeled and cut into large pieces
• 6 medium parsnips, peeled and cut into large pieces
• 4 cups winter squash, such as butternut, peeled and cubed
• 2 sprays cooking spray
• 3 cups fat-free chicken or vegetable broth
• 1/2 cup fat-free evaporated milk
• 1/2 tsp table salt, or to taste
• 1/2 tsp black pepper, or to taste

Details

Servings 8
Adapted from weightwatchers.com

Preparation

Step 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.

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.

You can add more water or broth to the pureed soup to achieve desired thickness.