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–+ servings
Merry

Rustic Roasted Winter Vegetable Bisque

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: American-Inspired
Ingredients Method Notes

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

Method
 

  1. Roast the Vegetables
  2. Preheat your oven to 400°F (200°C).
  3. 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.
  4. 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.
  5. Prepare the Soup Base
  6. While the vegetables are roasting, heat 3 tablespoons of olive oil in a large saucepan over low heat.
  7. Add the diced onion, a pinch of salt, and some black pepper. Sauté for about 10 minutes until soft and translucent.
  8. Stir in the flour and cook for 3 minutes, stirring constantly to prevent burning.
  9. Add Broth and Potatoes
  10. Gradually pour in the vegetable stock while stirring to prevent lumps.
  11. Add the russet potatoes and thyme sprigs to the pot. Increase the heat to medium and bring to a gentle boil.
  12. Reduce the heat to low and simmer uncovered for 15 minutes, or until the potatoes are soft. Remove the thyme stems and discard them.
  13. Combine and Blend
  14. Add the roasted vegetables to the soup base and stir well.
  15. Transfer about 3 cups of the mixture to a blender and puree until smooth. Alternatively, use an immersion blender for convenience.
  16. Return the blended soup to the pot and mix thoroughly for a creamy, chowder-like texture.
  17. Incorporate the Milk
  18. Stir in the milk and place the pot back on medium-low heat. Gently warm the soup, stirring frequently to prevent sticking.
  19. Taste and adjust seasoning with additional salt and pepper if needed.
  20. Serve and Garnish
  21. Ladle the soup into bowls and garnish with cracked black pepper, fresh thyme leaves, or reserved roasted vegetables for added texture and color.
  22. 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.

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