Appetizers / Soups / Salads

Roasted Autumn Vegetable Soup is for Soup.

Roasted Autumn Vegetable Soup takes 25 minutes to prepare.

Roasted Autumn Vegetable Soup takes 25 minutes to cook.

Roasted Autumn Vegetable Soup makes 8 servings.

The ingredients for Roasted Autumn Vegetable Soup are:

1 large onion, cut into large chunks
4 large carrots (1 lb), peeled & cut into 1.5" pieces
6 medium parsnips (1 lb), peeled & cut into 1.5" pieces
4 cups winter squash, such as butternut, peeled & cubed (you can buy them like this in many groceries)
2 sprays cooking spray
3 cups fat-free chicken broth
1/2 cup fat-free evaporated milk
Salt & peppter to taste

Here is how you make Roasted Autumn Vegetable Soup:

Preheat oven to 400 F. In a large roasting pan, combine onion, carrots, parsnips & squash; coat with cooking spray. Roast for 15-20 min.Place roasted veggies in large pot. Add broth & milk; season to taste. cook over medium-high heat fro 10 min to allow flavors to combine. Transfer mixture to blender or food processor or use immersion blender in the pot. Blend until smooth.Add more broth or water if you prefer it thinner.Makes 8 servings 1.5 cups each.Number of Servings: 8Recipe submitted by SparkPeople user MIFFLIN.

The nutritional information for Roasted Autumn Vegetable Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 123.6

• Total Fat: 0.8 g
• Cholesterol: 0.6 mg
• Sodium: 644.6 mg
• Total Carbs: 27.8 g
• Dietary Fiber: 3.5 g
• Protein: 3.8 g

The dietary needs meet for Roasted Autumn Vegetable Soup is Low Fat