Roasted Autumn Vegetable Soup

Name: Roasted Autumn Vegetable Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 1 large onion, cut into large chunks; 4 large carrots, peeled and cut into 1 1/2 inch pieces; 6 medium parsnips, peeled and cut into 1 1/2 inch pieces; 4 cups winter squash, cubed; cooking spray; 3 cups fat-free chicken broth; 1/2 cup fat-free evaporated milk; 1/8 teaspoon salt, to taste; 1/8 teaspoon black pepper, to taste

Submitted by Barb G.

"This is a comforting, stick to your ribs soup. Great on cold winter days. Roasting the vegetables helps bring out their natural sweetness. Recipe comes from Weight Watchers, points 2."

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Ready In:: 50mins
Ingredients:: 9
Serves:: 8

ingredients

1 large onion, cut into large chunks
4 large carrots, peeled and cut into 1 1/2 inch pieces
6 medium parsnips, peeled and cut into 1 1/2 inch pieces
4 cups winter squash, cubed
cooking spray
3 cups fat-free chicken broth
¹⁄₂ cup fat-free evaporated milk
¹⁄₈ teaspoon salt, to taste
¹⁄₈ teaspoon black pepper, to taste

directions

Preheat oven to 400 degrees.
In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray; roast for 15 minutes.
Place roasted vegetables in a large pot; add broth and milk, season to taste with salt and pepper; cook 10 minutes to allow flavors to combine.
Transfer mixture to a blender or food processer, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes, (note: add more water or broth to achive desired thickness).

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Reviews

Made a huge batch! The soup is good, a little bland, but the sweetness of the vegetables is sickly if you eat a heaping bowl, best served in small portions! (Added a little bit of spice, Emeril's seasoning)

NeXuS