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Tasty Roasted Winter Vegetable Soup

Tasty Roasted Winter Vegetable Soup for Cozy Nights

Indulge in Tasty Roasted Winter Vegetable Soup, a cozy dish perfect for chilly nights, featuring hearty root vegetables.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 medium Butternut Squash Add sweetness and creamy texture; substitute with pumpkin or sweet potato if desired.
  • 2 medium Parsnips Provides an earthy flavor and fiber; can be swapped for turnips or celery root.
  • 2 medium Sweet Potatoes Contributes natural sweetness.
  • 3 medium Carrots Adds vibrant color and sweetness.
  • 1 bulb Fennel Introduces a subtle anise flavor; omit if preferred.
  • 1 medium Onion Adds depth of flavor; yellow or white onions work well.
For Thickening and Flavor
  • 3 tablespoons Flour Thickens the soup; substitute with cornstarch or arrowroot, using half the quantity.
  • 4 cups Vegetable Broth Forms the base, enhancing flavor; opt for low-sodium for a healthier choice.
  • 2 medium Potatoes Adds creaminess and body; any potato type works.
  • 1 teaspoon Thyme Offers aromatic notes; use fresh or dried, but remove stems post-cooking.
For the Creamy Finish
  • 1 cup Milk Provides a creamy texture; replace with plant-based milk to keep it vegan.
  • 2 tablespoons Olive Oil Ensures vegetables caramelize beautifully during roasting.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • large saucepan
  • immersion blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and toss together the butternut squash, parsnips, sweet potatoes, carrots, and fennel with olive oil and salt.
  2. Spread the vegetable mixture evenly on a large baking sheet and roast for about 40 minutes, turning occasionally.
  3. In a saucepan, heat olive oil and sauté chopped onions for about 10 minutes until softened.
  4. Sprinkle in the flour and stir for about 3 minutes to form a roux.
  5. Pour in the vegetable broth while stirring, add chopped potatoes and thyme, and bring to a boil.
  6. Reduce heat and simmer uncovered for about 15 minutes until potatoes are tender.
  7. Remove thyme stems and stir in roasted vegetables; blend about 3 cups until smooth.
  8. Return the mixture to low heat, stir in milk, and gently simmer.
  9. Adjust seasoning with salt and pepper before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 500mgPotassium: 800mgFiber: 7gSugar: 6gVitamin A: 15000IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days, or freeze portions for up to 3 months. Thaw overnight before reheating. Serve hot and enjoy!

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