Roasted Autumn Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 large onion, cut into large chunks4 large carrots (1 lb), peeled & cut into 1.5" pieces6 medium parsnips (1 lb), peeled & cut into 1.5" pieces4 cups winter squash, such as butternut, peeled & cubed (you can buy them like this in many groceries)2 sprays cooking spray3 cups fat-free chicken broth1/2 cup fat-free evaporated milkSalt & peppter to taste
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.
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.
Nutritional Info 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
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