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Roasted Autumn Vegetable Soup Recipe

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This recipe for Roasted Autumn Vegetable Soup is from Ann Arbor Skyline High School Band Cookbook 2012-13, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
2 serving cooking spray (5 one-second sprays per serving)
3 cups fat-free chicken broth
1/2 cup fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Dill, to taste
Directions:
Directions:
1. Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.

2. Place vegetables in a large pot; add broth and milk. Season to taste. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to a blender or food processor, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes. (Puree soup in batches to prevent hot liquid from splatterng, if necessary. Or allow soup to cool before pureeing.)

3. Add 1.5 cups of additional broth as needed.
Yields about 1 1/2 cups per serving.

 

 

 

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