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Roasted Vegetable Soup   Oven Temp. ~ º Baking Time ~ Pan size ~ Servings ~ 10     GLENDA'S Helpful Kitchen Hints ~~~~~~~~~~ You can add more water or Chicken broth to the pureed soup to achieve desired thickness.   This warm, comforting soup will stick to your ribs on cold rainy days. Roasting the vegetables helps bring out their natural sweetness. 1 large onion ~ cut into large chunks 4 large carrot ~ peeled and cut into 1 1/2 ~ inch pieces 6 medium parsnip, peeled and cut into 1 1/2 ~ inch pieces 4 cup winter squash, such as butternut, peeled and cubed cooking spray 3 cup chicken broth 1 cup fat ~ free evaporated milk 1/8 teaspoon table salt, or to taste 1/8 teaspoon black pepper, or to taste Preheat oven. In a large roasting pan combine onion, carrots, parsnips and squash; coat vegetables with cooking spray. Roast for 15 minutes.   Place the roasted 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 and blend until smooth. Puree soup in batches if necessary to prevent hot liquid from splattering. Or allow soup to cool before pureeing. Then reheat. Yields about 1 1/2 cups per serving. Easily Doubled for a crowd.

 

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