Hey you guys! This soup is delicious. I roasted parsnips (about 4 small), butternut squash ( a big 'un), and sweet potatoes (2 medium) for about an hour and fifteen minutes. I then put them in about 20 oz. of chicken stock. After letting it simmer 30 minutes, or so, I put it in the blender and (duh) blended it up. I then added 1 cup of fat-free evaporated milk. Then I added some cayenne pepper, not much just enough to kick my taste buds, cinnamon, allspice, and nutmeg. It's thick and really hearty. I think I'm going to try to eat this cold for lunch tomorrow. It's such a pretty color, too. The sister thinks it looks like baby food, and I agree, but it's a tasty (that's t-a-s-t-e-y, if you're Fergie) treat! Yum!