Go Back
–+ servings
Tasty Roasted Winter Vegetable Soup

Tasty Roasted Winter Vegetable Soup That Warms Your Soul

Enjoy a warm bowl of Tasty Roasted Winter Vegetable Soup, perfect for chilly nights with earthy flavors and creamy texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Comfort Food, Seasonal
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 medium Butternut Squash Adds a sweet, creamy base; replace with pumpkin or sweet potato for a similar texture.
  • 2 medium Parsnips Provides an earthy flavor; substitute with turnips or celery root for comparable results.
  • 2 medium Sweet Potatoes Contributes sweetness and sustenance; can be swapped for regular potatoes or yams.
  • 2 medium Carrots Enhances sweetness and color; no substitutions needed as they are key for flavor.
  • 1 medium Fennel Adds a slightly sweet, anise-like flavor; omit if not available, with onions as a substitute.
  • 2 tablespoons Olive Oil Used for roasting and sautéing, adding richness; any cooking oil can work in its place.
  • 1 teaspoon Coarse Salt Enhances flavors throughout the cooking process; adjust as preferred for taste.
  • 1 medium Onion Provides base flavoring; should you desire, use shallots or leeks as a substitute.
  • 2 tablespoons Flour Thickens the soup; substitute with cornstarch or arrowroot powder (use half the amount).
  • 4 cups Vegetable Broth Provides liquid and depth; feel free to use homemade or store-bought versions, or swap for chicken broth.
  • 2 teaspoons Thyme Adds an earthy flavor; be sure to remove stems before serving; fresh is better but dried is fine (reduce quantity).
  • 1 cup Milk Smooths out the soup; plant-based milk works perfectly for a dairy-free option.
For Garnish
  • to taste Cracked Pepper For garnish and added flavor; fresh pepper enhances the taste beautifully.

Equipment

  • Oven
  • Baking sheet
  • large mixing bowl
  • saucepan
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine chopped butternut squash, parsnips, sweet potatoes, carrots, and fennel. Drizzle with olive oil and sprinkle coarse salt, tossing until well-coated.
  3. Spread the vegetables on the baking sheet in a single layer and roast for about 40 minutes, turning halfway through.
  4. Heat a tablespoon of olive oil in a large saucepan over low heat, add chopped onion with a pinch of salt and sauté for about 10 minutes.
  5. Add flour to the softened onions, stirring for about 3 minutes to form a roux, then slowly pour in vegetable broth while whisking.
  6. Add the chopped potatoes and thyme to the pot, bring to a gentle boil, then reduce heat and simmer for about 15 minutes.
  7. Remove thyme stems and add roasted vegetables to the pot. Use an immersion blender to purée about 3 cups of the soup until smooth.
  8. Return the puréed mixture to the pot, stirring in milk and adjusting seasoning with salt and cracked pepper.
  9. Ladle the warm soup into bowls, garnishing with cracked pepper and fresh thyme, serve with crusty bread.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 55gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 600mgPotassium: 800mgFiber: 8gSugar: 10gVitamin A: 12000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Ensure vegetables are cut into similar sizes for even roasting. For a smoother texture, use a high-powered blender. Adjust thickness to your liking.

Tried this recipe?

Let us know how it was!