I love soups and all kinds of veggies. This soup is great for a lunch, with salad, some crusty French bread and a bowl of fruit for dessert. (I use my stick blender with this instead of a blender, since the soup is rather hot.) The next time I make this, I am going to test-taste it with a little nutmeg. Dunno how that will work, but it's worth a try.
It's a Weight Watchers recipe. POINTS® value 2 -- Servings 8 -- Prep time 25 min -- Cooking time -- 25 min -- Level of difficulty --easy
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, such as butternut, peeled and cubed
2 sprays cooking spray
3 cups fat-free chicken broth
1/2 cup fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1. Preheat oven to 400º F. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.
2. Place 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, or use an immersion blender in pot, and blend until smooth. (Puree soup in batches if necessary to prevent hot liquid from splatterng. Or allow soup to cool before pureeing.) Yields about 1 1/2 cups per serving.
Note:
You can add more water or broth to the pureed soup to achieve desired thickness.
It's a Weight Watchers recipe. POINTS® value 2 -- Servings 8 -- Prep time 25 min -- Cooking time -- 25 min -- Level of difficulty --easy
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, such as butternut, peeled and cubed
2 sprays cooking spray
3 cups fat-free chicken broth
1/2 cup fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1. Preheat oven to 400º F. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.
2. Place 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, or use an immersion blender in pot, and blend until smooth. (Puree soup in batches if necessary to prevent hot liquid from splatterng. Or allow soup to cool before pureeing.) Yields about 1 1/2 cups per serving.
Note:
You can add more water or broth to the pureed soup to achieve desired thickness.
but I might buy some and give this a try. It sounds delicious.
