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1 large onion, cut into large chunks
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:
Posted by Judy Bart Kancigor
Nutritional Info Per Serving: N/A
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
Add more water or broth to achieve desired thickness.