Roasted Autumn Vegetable Soup
Source of Recipe
WeightWatchers.ca recipes
List of 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
Recipe
Preheat oven to 400 F. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.
Place vegetables in a large pot; add broth and milk. Cook for 10 minutes to allow flavours 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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