Return to Main Recipes Page/Return to Home Page

Vegetable Soup, Roasted Autumn (D/M/P, KLP, TNT)
Source: Weight Watchers
Serves: 8

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

Preheat oven to 400°F.

In large roasting pan combine onion, carrots, parsnips, and squash; coat with cooking spray. Roast 15 minutes.

Place vegetables in large pot; add broth and milk. Season to taste. Cook over medium heat for 10 minutes to allow flavors to combine.

Transfer mixture to blender or food processor, or use immersion blender in pot, and blend until smooth, about 4 to 5 minutes.

Poster's Notes:
Add more water or broth to achieve desired thickness.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A