Roasted Autumn Vegetable Soup - cooking recipe

Ingredients

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

Preparation

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