Zutaten für Roasted Autumn Vegetable Soup
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 parsnips, chopped
- Winter Squash
- Cooking Spray
- Fat Free Chicken Broth
- Fat Free Evaporated Milk
- Salt
- Black Pepper
Cleverer kochen mit Sous, Ihrem Küchenbegleiter
Fehlt Ihnen eine Zutat für dieses Roasted Autumn Vegetable Soup? Brauchen Sie eine perfekte Weinbegleitung oder eine Idee für eine gesunde Beilage? Raten Sie nicht – fragen Sie Sous! Ihr KI-gestützter Sous-Chef hilft Ihnen in Sekundenschnelle, Zutaten auszutauschen, Portionsgrößen anzupassen und Geschmackstipps zu entdecken.
Zubereitung von Roasted Autumn Vegetable Soup
- Preheat oven to 400°F (200°C).
- In a large roasting pan, combine 1 large onion (chopped), 2 large carrots (chopped), 2 parsnips (chopped), and 1 medium butternut squash (peeled, seeded, and cubed).
- Lightly coat the vegetables with cooking spray.
- Roast for 15-20 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
- Transfer the roasted vegetables to a large pot or Dutch oven.
- Add 4 cups of vegetable broth and 1 cup of milk (or cream for a richer soup). Season generously with salt and pepper to taste. Consider adding other spices like thyme or sage for extra depth of flavor.
- Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
- Carefully transfer the soup to a blender (working in batches if necessary) or use an immersion blender to puree until completely smooth. (Note: Vent the lid of the blender if using a traditional blender to prevent pressure build-up.)
- Taste and adjust seasoning as needed. Serve hot and enjoy!
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
17 g
Zucker
22g
Fett
0g
Kohlenhydrate
4g
