Roasted autumn vegetable soup

This delicious soup is super-thick and rich, and excellent to make and eat on chilly days. Chicken broth and evaporated milk are used to make the broth; you can add a pinch of freshly grated nutmeg for a hint of spice. Roasting the vegetables (for this recipe, it's onions, carrots, parsnips, and winter squash) helps bring out their natural sweetness, and it's one of our favorite hands-off ways to prepare lots of veggies at once. If you're not happy with the texture of the soup after it's puréed, simply add a little bit more water a tablespoon at a time to achieve the desired thickness.