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Roasted Autumn Vegetable Soup -Core




Source of Recipe


WW Community


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 ( I used Butternut Squash)
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 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes. (I roasted for 45").

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. ( I added 3 more cups of broth and lots of fresh dill).