Roasted Autumn Vegetable Soup

This warm, comforting soup will stick to your ribs on cold days!

1 large onion, cut ito large chunks
4 large carrots, peeled and cut into 1 ½ inch pieces
6 medium parsnips, peeled and cut into 1 ½ inch pieces
4 cups winter squash, peeled and cubed
Cooking spray
3 cups chicken broth
½ cup of evaporated milk
Salt and pepper

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 veggies in a large pot. Add broth and milk; season to taste. Copk over medium-high heat for 10 minutes to alow flavors to combine. Transfer to a blender in batches and blend until smooth. Serves 6.