Ingrédients pour 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
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Comment préparer 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!
Informations nutritionnelles (Approximatif par portion)
Sodium
17 g
Sucre
22g
Matières grasses
0g
Glucides
4g
