Tasty Roasted Winter Vegetable Soup Recipe
This Tasty Roasted Winter Vegetable Soup is a comforting, creamy chowder that combines the sweet and earthy flavors of roasted butternut squash, parsnips, sweet potatoes, carrots, and fennel. Enhanced with sautéed onions, fresh thyme, and a touch of milk, this soup is perfect for warming up on cold winter days. Roasting the vegetables intensifies their natural sweetness, while blending part of the soup creates a luscious texture without being overly heavy.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Roasted Vegetables
- Half of a small butternut squash, peeled, seeds removed, and diced into 1-inch pieces (roughly 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
- 1/2 teaspoon kosher or coarse sea salt
Soup Base
- 3 tablespoons olive oil
- 1 medium onion, diced (close to 2 cups)
- Pinch of salt
- Pinch of freshly ground black pepper
- 2 tablespoons regular flour
- 4 cups vegetable stock
- 2 medium russet potatoes, peeled and chopped
- 4–5 sprigs fresh thyme
Finishing and Garnish
- 1 cup milk (2%, nonfat, whole, or unsweetened plain almond milk all work)
- Additional salt and freshly ground black pepper to taste
- Fresh thyme leaves and cracked black pepper for garnish
- Optional reserved roasted vegetables for garnish
Instructions
- Roast the Vegetables: Preheat the oven to 400°F (200°C). In a large bowl, combine butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons of olive oil and 1/2 teaspoon salt. Toss to coat evenly. Spread the vegetables in a single layer on a baking sheet and roast for about 40 minutes, turning a couple of times to ensure even browning and tenderness.
- Prepare the Soup Base: While vegetables roast, heat 3 tablespoons olive oil in a large saucepan over low heat. Add diced onion, pinch of salt, and pepper, cooking gently for about 10 minutes until soft and translucent. Stir in the flour and cook for 3 more minutes, stirring continuously to avoid burning.
- Add Broth and Potatoes: Gradually pour in the vegetable stock, stirring to combine with the onion and flour mixture. Add peeled and chopped russet potatoes along with thyme sprigs. Increase heat to medium and bring to a boil. Then reduce heat to low and simmer uncovered for 15 minutes or until potatoes are tender. Remove thyme sprigs and discard.
- Combine and Puree the Soup: Stir the roasted vegetables into the soup base. Carefully transfer about 3 cups of the soup to a blender and puree until smooth and creamy. Return the blended mixture to the pot and stir well to combine for a thick and rich chowder consistency.
- Finish and Adjust Seasoning: Stir in the milk, then return the pot to medium-low heat. Slowly bring the soup back to a simmer, stirring frequently to prevent sticking or burning. Taste and season with additional salt and freshly ground black pepper to your liking.
- Serve and Garnish: Ladle the soup into bowls and garnish with extra cracked black pepper and fresh thyme leaves. For added texture and color, optionally garnish with some reserved roasted vegetables.
Notes
- For a dairy-free version, use unsweetened almond milk or another plant-based milk.
- To make the soup gluten-free, substitute the regular flour with gluten-free flour or cornstarch slurry.
- Ensure vegetables are diced uniformly to promote even roasting and cooking.
- If you prefer a chunkier texture, puree less of the soup or blend it less thoroughly.
- Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
Keywords: roasted vegetable soup, winter soup, creamy vegetable chowder, butternut squash soup, vegetarian soup, healthy soup recipe
