Description
Cozy up with a bowl of Roasted Winter Vegetable Soup, a creamy and flavorful dish that showcases the season’s best produce. Roasted butternut squash, sweet potatoes, parsnips, and carrots combine with a creamy broth to create a comforting soup that’s perfect for chilly days. Garnished with fresh thyme and a dash of pepper, it’s a meal that warms you from the inside out.
Ingredients
- Half of a small butternut squash, peeled, seeds removed, and diced into 1-inch pieces (about 2 cups)
- 3 medium parsnips, peeled and diced into 1-inch pieces (approximately 1 cup)
- 1 medium sweet potato, peeled and diced into 1-inch pieces (about 1 cup)
- 2 medium carrots, peeled and diced into 1-inch pieces (approximately 1 cup)
- Half of a fennel bulb, quartered and thinly sliced (around 1 cup)
- 2 tablespoons olive oil (for roasting vegetables)
- ½ teaspoon kosher or coarse sea salt
- 3 tablespoons olive oil (for soup base)
- 1 medium onion, diced (about 2 cups)
- 2 tablespoons regular flour
- 4 cups vegetable stock
- 2 medium russet potatoes, peeled and diced
- 4–5 sprigs fresh thyme
- 1 cup milk (2%, nonfat, whole, or unsweetened plain almond milk)
- Extra salt and freshly ground black pepper to taste
- Optional: Fresh thyme leaves and cracked black pepper for garnish
Instructions
- Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons of olive oil and ½ teaspoon kosher salt.
- Spread the vegetables in a single layer on a large baking sheet and roast for 40 minutes, turning halfway through, until tender and golden brown.
- Prepare the Soup Base
- While the vegetables are roasting, heat 3 tablespoons of olive oil in a large saucepan over low heat.
- Add the diced onion, a pinch of salt, and some black pepper. Sauté for about 10 minutes until soft and translucent.
- Stir in the flour and cook for 3 minutes, stirring constantly to prevent burning.
- Add Broth and Potatoes
- Gradually pour in the vegetable stock while stirring to prevent lumps.
- Add the russet potatoes and thyme sprigs to the pot. Increase the heat to medium and bring to a gentle boil.
- Reduce the heat to low and simmer uncovered for 15 minutes, or until the potatoes are soft. Remove the thyme stems and discard them.
- Combine and Blend
- Add the roasted vegetables to the soup base and stir well.
- Transfer about 3 cups of the mixture to a blender and puree until smooth. Alternatively, use an immersion blender for convenience.
- Return the blended soup to the pot and mix thoroughly for a creamy, chowder-like texture.
- Incorporate the Milk
- Stir in the milk and place the pot back on medium-low heat. Gently warm the soup, stirring frequently to prevent sticking.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve and Garnish
- Ladle the soup into bowls and garnish with cracked black pepper, fresh thyme leaves, or reserved roasted vegetables for added texture and color.
- Serve warm and enjoy!
Notes
- Make Ahead: The soup can be prepared a day in advance and reheated gently on the stovetop.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: This soup freezes well. Store in a freezer-safe container for up to 3 months and thaw overnight before reheating.
- Customizations: Add Brussels sprouts, celery root, or leeks for variation. Substitute almond or oat milk for a dairy-free option.
- Optional Toppings: Chili oil, croutons, or a drizzle of cream add extra flair to the dish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American-Inspired