WW Roasted Autumn Vegetable Soup

Submitted by babydollsea_

Makes 8 servings

What better way to welcome fall than with a big bowl of thick vegetable soup? Add a pinch of freshly grated nutmeg for a touch of spice. You can add more water or broth to the pureed soup to achieve desired thickness.Roasting the vegetables helps bring out their natural sweetness.

Ingredients

1	large onions, cut into large chunks
4	large carrots, peeled and cut into 1 1/2-inch pieces
6	parsnips, medium peeled and cut into 1 1/2-inch pieces
4	cup butternut squash, peeled and cubed
2	sprays cooking spray
3	cups chicken broth
1/2	cup evaporated milk, fat-free
1/2	tsp salt, or to taste
1/2	tsp black pepper, or to taste

Directions

Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.
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 a blender or food processor, or use an immersion blender in pot, and blend until smooth. (Puree soup in batches if necessary to prevent hot liquid from splatterng. Or allow soup to cool before pureeing.) Yields about 1 1/2 cups per serving.

Categories

Soup

Serving Size 351.1g

Amount Per Serving

Calories

176

Calories from Fat

% Daily Value^*

Total Fat

2.3g

Saturated Fat

0.9g

Cholesterol