POINTS® Value | 2 Servings | 8 Preparation Time | 25 min Cooking Time | 30 min Level of Difficulty | Easy
soups | This warm, comforting soup will stick to your ribs on cold fall days. Roasting the vegetables helps bring out their natural sweetness.
1 large onion(s), cut into large chunks 4 large carrot(s), peeled and cut into 1 1/2-inch pieces 6 medium parsnip(s), peeled and cut into 1 1/2-inch pieces 4 cup winter squash, cubed 2 serving cooking spray (5 one-second sprays per serving) 3 cup 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
Instructions
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.) Yields about 1 1/2 cups per serving.
Notes
You can add more water or broth to the pureed soup to achieve desired thickness.
