ROASTED AUTUMN VEGETABLE SOUP

Roasted Autumn Vegetable Soup image

This is a comforting, stick to your ribs soup. Great on cold winter days. Roasting the vegetables helps bring out their natural sweetness. Recipe comes from Weight Watchers, points 2.

Provided by Barb G.

Categories Onions

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

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Ingredients

1 large onion, cut into large chunks
4 large carrots, peeled and cut into 1 1/2 inch pieces
6 medium parsnips, peeled and cut into 1 1/2 inch pieces
4 cups winter squash, cubed
cooking spray
3 cups fat-free chicken broth
1/2 cup fat-free evaporated milk
1/8 teaspoon salt, to taste
1/8 teaspoon black pepper, to taste

Steps:

Preheat oven to 400 degrees.
In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray; roast for 15 minutes.
Place roasted vegetables in a large pot; add broth and milk, season to taste with salt and pepper; cook 10 minutes to allow flavors to combine.
Transfer mixture to a blender or food processer, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes, (note: add more water or broth to achive desired thickness).

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