- 2 pounds sweet potatoes (about 4 medium)
- 2 pounds carrots (about 8 large)
- 1-1/2 pounds parsnips (about 6 medium)
- 2 large onions, quartered
- 6 garlic cloves, peeled
- 1/4 cup canola oil
- 3 cartons (32 ounces each) chicken broth
- 1 cup fat-free evaporated milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Minced fresh parsley and sage
- Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally.
- Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend.
- Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs. Yield: 12 servings (4 quarts).
Reviews forRoasted Autumn Vegetable Soup
"This recipe was fantastic. I made the recipe as written, except I used the full can (12 oz) of evaporated milk rather than just 8 ounces and used 4 ounces less chicken broth. I also KILLED the garlic with the first roast, so use caution with your garlic! I found 15 minutes was plenty.That said, this recipe is a keeper and I love it. It's surprisingly flavorful for the lack of spices (I also forgot to add parsley and sage at the end). I highly recommend!"
"Wow...a cold and blustery fall day in Arizona (yup, a bit of rain, sleet and snow), and I wanted to make butternut squash soup. But the store was out of butternut squash. Okay, so roasted autumn vegetable soup...but, alas, the store didn't have parsnips. So, I bought an acorn squash to replace the parsnips. Long story short, I had carrots, but forgot to roast them. I left the garlic in the skins to roast with the other veggies (because then you can just pop them out of the skins). Used an immersion blender, realized I had no evaporated milk on hand (or milk of any kind, except half and half which I wanted to save for my coffee), so I used extra vegetable broth (no chicken broth on hand)...and the result was absolutely delicious. I did add about 1/2 tsp of rubbed sage and only made half the recipe as other reviewers suggested, and I'm glad I did. Even half a recipe made alot. I know, I know...I didn't follow the recipe exactly (and I am someone who needs a recipe to follow) but I thought I'd post my review anyway. I'll bet this recipe is awesome no matter what autumn root veggies you roast. It's a keeper in my recipe file. And, bonniefelland, I suspect it's the extra teaspoon of salt in the recipe that gives it the high sodium count. I didn't use that, but salted a little bit to taste with coarse kosher salt."
"What gives this the enormous sodium count?!"
"Delicious! I cut everything in half except the seasonings, I actually added a little more salt and pepper to taste, and added ground sage."
"Very tasty and thick with a lot of flavor. I halved the recipe for me and my husband and it still made plenty!"
"I've made this twice now. It's really delicious and not hard to make. The longest process is the chopping of vegetables."
"I have made this 3 times already this fall. I halved the recipe because it's just my husband and me. He doesn't like parsnips or sweet potatoes but I used the immersion blender and he went for another helping!"
"This was great! Everyone loved it. I'm not sure that you can even tell there are parsnips in the soup since they are all blended together. May be a good time to introduce the parsnips to your family to acquire a taste for them?"