Roasted Autumn Vegetable Soup


Core Recipe
Servings | 8
Preparation Time | 25 min
Cooking Time | 30 min
Level of Difficulty | Easy

soups | This warm, comforting soup will stick to your ribs on cold fall days. Roasting the vegetables helps bring out their natural sweetness.


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

Instructions


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 over medium-high heat 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. (Puree soup in batches to prevent hot liquid from splatterng, if necessary. Or allow soup to cool before pureeing.) Yields about 1 1/2 cups per serving.



Notes

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


-- Edited by Colette at 16:38, 2005-12-07