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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Autumn Roasted Vegetable Soup Recipe

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This recipe for Autumn Roasted Vegetable Soup is from Ahart Family Recipes, 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 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 400º. 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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