Roasted Autumn Vegetable Soup

1. 1

   Preheat oven to 400 degrees.

2. 2

   In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray; roast for 15 minutes.

3. 3

   Place roasted vegetables in a large pot; add broth and milk, season to taste with salt and pepper; cook 10 minutes to allow flavors to combine.

4. 4

   Transfer mixture to a blender or food processer, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes, (note: add more water or broth to achive desired thickness).

* Per serving · 4 servings · Values may vary.

No additional tips available.