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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 123.6
  • Total Fat: 0.8 g
  • Cholesterol: 0.6 mg
  • Sodium: 644.6 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.8 g

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

Submitted by: MIFFLIN

Introduction

Hearty and delicious, but light. Perfect start to a wintry meal, or great for a light lunch. Roasting the vegetables helps bring out their natural sweetness. Hearty and delicious, but light. Perfect start to a wintry meal, or great for a light lunch. Roasting the vegetables helps bring out their natural sweetness.
Number of Servings: 8

Ingredients

    1 large onion, cut into large chunks
    4 large carrots (1 lb), peeled & cut into 1.5" pieces
    6 medium parsnips (1 lb), peeled & cut into 1.5" pieces
    4 cups winter squash, such as butternut, peeled & cubed (you can buy them like this in many groceries)
    2 sprays cooking spray
    3 cups fat-free chicken broth
    1/2 cup fat-free evaporated milk
    Salt & peppter to taste

Directions

Preheat oven to 400 F. In a large roasting pan, combine onion, carrots, parsnips & squash; coat with cooking spray. Roast for 15-20 min.

Place roasted veggies in large pot. Add broth & milk; season to taste. cook over medium-high heat fro 10 min to allow flavors to combine. Transfer mixture to blender or food processor or use immersion blender in the pot. Blend until smooth.

Add more broth or water if you prefer it thinner.

Makes 8 servings 1.5 cups each.

Number of Servings: 8

Recipe submitted by SparkPeople user MIFFLIN.






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