Roasted Autumn Vegetable Soup

• 1 large onion, cut into large chunks
• 4 large carrots, peeled and cut into 1 1/2 inch pieces
• 6 medium parsnips, peeled and cut into 1 1/2 inch pieces
• 4 cups winter squash, cubed
• cooking spray
• 3 cups fat-free chicken broth
• 1/2 cup fat-free evaporated milk
• 1/8 teaspoon salt, to taste
• 1/8 teaspoon black pepper, to taste

1. Preheat oven to 400 degrees.
2. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray; roast for 15 minutes.
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. 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).

onion, carrots, parsnips, winter, cooking spray, chicken broth, milk, salt, black pepper

Taken from www.food.com/recipe/roasted-autumn-vegetable-soup-102939 (may not work)