Toss parsnips and onions with dressing. Spread into single layer on baking sheet. Bake 30 to 35 min. or until vegetables are tender.
Place vegetables in blender. Add broth and water; blend until smooth.
Pour into large saucepan. Add VELVEETA; cook on medium heat 10 to 15 min. or until VELVEETA is melted and soup is heated through, stirring frequently.
Substitute butternut squash for the parsnips.
Calories From Fat
% Daily Value*
Total Fat 8.00g
Saturated Fat 4.00g
Trans Fat 0.00g
Total Carbohydrates 12.00g
Dietary Fibers 2.00g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.