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Autumn Roasted Vegetable Soup Recipe

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This recipe for Autumn Roasted Vegetable Soup, by , is from Ahart llFamily Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
2007 Minnesota Aharts' Cookbook
Added: Wednesday, October 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large onion, cut into 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 butternut squash, peeled and cubed
3 cups fat free chicken broth
1/2 cup fat free evaporated milk
1/2 tsp salt, or to taste
1/2 tsp pepper, or to taste
cooking spray or olive oil

Directions:
Directions:
Preheat oven to 400. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray or olive oil. Roast 15 minutes or until tender.

Place vegetables in a large pot. Add broth and milk; season to taste with salt and pepper. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to blender or food processor and blend until smooth.

Number Of Servings:
Number Of Servings:
8 1 1/2 cup servimgs
Personal Notes:
Personal Notes:
Makes eight 1-1/2 cup servings.

Patty says that you need to be a squash lover to enjoy this soup!

 

 

 

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