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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 87.4
  • Total Fat: 2.8 g
  • Cholesterol: 9.4 mg
  • Sodium: 243.4 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.3 g

View full nutritional breakdown of Roasted Autumn Vegetable Soup calories by ingredient
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Roasted Autumn Vegetable Soup

Submitted by: PASUSAN


POINTS® Value: 2 Level of Difficulty: Easy POINTS® Value: 2 Level of Difficulty: Easy
Number of Servings: 8


    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, such as butternut, peeled and cubed
    2 sprays cooking spray
    3 cup fat-free chicken broth
    1/2 cup fat-free evaporated milk
    1/2 tsp table salt, or to taste
    1/2 tsp black pepper, or to taste
    Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. 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. Transfer mixture to a blender or food processor, or use an immersion blender in pot, and blend until smooth. (Puree soup in batches if necessary to prevent hot liquid from splatterng. Or allow soup to cool before pureeing.) Yields about 1 1/2 cups per serving.
You can add more water or broth to the pureed soup to achieve desired thickness.

Roasting the vegetables helps bring out their natural sweetness.

Number of Servings: 8

Recipe submitted by SparkPeople user PASUSAN.

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