Directions:
- Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.
- Place vegetables in a large pot. Add broth and milk; season to taste with salt and pepper. 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 637.06 Kcal (2667 kJ) | ||
| Calories from fat | 91.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.11g | 16% | |
|---|---|---|---|
| Cholesterol | 36.54mg | 12% | |
| Sodium | 4103.95mg | 171% | |
| Potassium | 4073.1mg | 87% | |
| Total Carbs | 122.84g | 41% | |
| Sugars | 31.61g | 126% | |
| Dietary Fiber | 23.13g | 93% | |
| Protein | 18.92g | 38% | |
| Vitamin C | 197.3mg | 329% | |
| Vitamin A | 8.5mg | 283% | |
| Iron | 5.7mg | 32% | |
| Calcium | 775.3mg | 78% | |
| Amount Per 100 g | |||
| Calories | 34.75 Kcal (145 kJ) | ||
| Calories from fat | 4.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.55g | 16% | |
|---|---|---|---|
| Cholesterol | 1.99mg | 12% | |
| Sodium | 223.87mg | 171% | |
| Potassium | 222.19mg | 87% | |
| Total Carbs | 6.7g | 41% | |
| Sugars | 1.72g | 126% | |
| Dietary Fiber | 1.26g | 93% | |
| Protein | 1.03g | 38% | |
| Vitamin C | 10.8mg | 329% | |
| Vitamin A | 0.5mg | 283% | |
| Iron | 0.3mg | 32% | |
| Calcium | 42.3mg | 78% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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