Hello, fellow soup enthusiasts! If you’re anything like me, the thought of a roasted winter vegetable soup on a chilly day just warms your heart. There’s something incredibly satisfying about letting a bunch of humble veggies transform into a creamy, comforting bowl of goodness. Plus, it’s a fantastic way to embrace the season and use up those winter vegetables sitting around in the pantry. Before we dive into this delicious journey, check out my creamy tomato basil soup for another cozy dinner idea!
Why you’ll love this recipe
There’s no denying the magic of a bowl of hot soup. Here are a few reasons why you’ll adore this roasted winter vegetable soup:
- Simple Ingredients: With just a handful of affordable ingredients, you can whip up this heartwarming soup in no time.
- Nutrient-Packed: Not only is it comforting, but thanks to all the veggies, it’s also loaded with vitamins and nutrients.
- Customizable: Feel free to swap out vegetables based on what you have or love. The recipe is forgiving and adaptable!
- Easy to Make: Even if you’re prone to kitchen mishaps like I am, this recipe is straightforward and hard to mess up.
Ingredients
- 1/2 small butternut squash, peeled, seeds removed, diced (roughly 2 cups)
- 3 medium parsnips, peeled and diced (approx. 1 cup)
- 1 medium sweet potato, peeled and diced (about 1 cup)
- 2 medium carrots, peeled and diced (approx. 1 cup)
- 1/2 fennel bulb, sliced (around 1 cup)
- 1 teaspoon kosher or coarse sea salt, split
- 5 tablespoons olive oil, divided
- 1 medium onion, diced (close to 2 cups)
- 2 tablespoons regular flour
- 4 cups vegetable stock
- 2 medium russet potatoes
- 4-5 sprigs fresh thyme
- 1 cup of milk
- Extra salt and freshly ground black pepper to taste
- Additional pepper and thyme leaves for decoration
Step-by-step instructions
Roast the Vegetables
- Preheat the oven to 400°F.
- In a large bowl, toss butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tbsp olive oil and ½ tsp salt.
- Spread evenly on a baking sheet and roast for 40 minutes, flipping a couple of times for even browning.
Cook the Soup Base
- Sauté the onion: In a large pot, heat 3 tbsp olive oil over low heat. Add the diced onion, plus salt and pepper, and cook for about 10 minutes until soft.
- Thicken: Stir in flour and cook for 3 more minutes, stirring constantly.
- Build the soup: Gradually add vegetable stock, then toss in the diced russet potatoes and thyme. Bring to a boil, then simmer for 15 minutes. Remove thyme stems.
Final Touches
Serve: Ladle into bowls and garnish with cracked pepper, fresh thyme, and a few pieces of reserved roasted veggies.
Blend: Add the roasted vegetables to the pot. Transfer about 3 cups of the soup to a blender, puree until smooth, then pour it back in and stir.
Finish: Add milk and gently simmer over medium-low heat. Season with more salt and pepper.
Recipe tips & variations
- Swap your veggies: Don’t have butternut squash? No worries! Pumpkin or acorn squash will work just as well.
- Creamier texture: Want it silkier? Add a splash of cream in place of milk.
- Spice it up: Add a pinch of cayenne or smoked paprika for a hint of heat.
Storage & reheating
Storing leftovers is a breeze!
- Refrigerate: Place any leftover soup in an airtight container and store it in the fridge for up to 4 days.
- Reheat: Warm on the stovetop over low heat, stirring occasionally. If it’s too thick, add a splash of stock or water to your desired consistency.
FAQs
1. Can I make this soup vegan?
Absolutely! Substitute the milk with your favorite plant-based milk, and you’ll have a delightful vegan version.
2. Is it freezer-friendly?
Yes, it freezes well. Just let it cool completely and store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
3. What can I serve with this soup?
A slice of crusty bread or a simple green salad pairs perfectly with this hearty soup.
4. Can I use chicken stock instead of vegetable stock?
Of course! It’ll add a different depth of flavor, so go ahead if that’s what you have on hand.
Recipes you may like
Pizza with Sausage Gravy
BEST Zucchini Bread Recipe
Enjoy discovering the joy of homemade soup. It’s the kind of recipe that makes a cold day feel inviting and gives you a tasty reason to stay cozied up indoors. Happy cooking!
Print
Roasted Winter Vegetable Soup
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and comforting roasted winter vegetable soup perfect for chilly days.
Ingredients
- 2 cups butternut squash, peeled, seeds removed, diced
- 1 cup parsnips, peeled and diced
- 1 cup sweet potato, peeled and diced
- 1 cup carrots, peeled and diced
- 1 cup fennel bulb, sliced
- 1 teaspoon kosher or coarse sea salt, split
- 5 tablespoons olive oil, divided
- 2 cups onion, diced
- 2 tablespoons regular flour
- 4 cups vegetable stock
- 2 medium russet potatoes
- 4–5 sprigs fresh thyme
- 1 cup milk
- Extra salt and freshly ground black pepper to taste
- Additional pepper and thyme leaves for decoration
Instructions
- Preheat and prepare: Set your oven to 400 degrees Fahrenheit. In a large bowl, toss together butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons of olive oil and 1/2 teaspoon of salt.
- Roast: Spread the veggies evenly on a large baking sheet. Roast them for around 40 minutes, turning them a couple of times to ensure even cooking.
- Saute the onion: While the veggies roast, heat 3 tablespoons of olive oil in a large saucepan over low heat. Toss in the diced onion and a pinch of salt and pepper. Cook while stirring occasionally until the onion turns soft, about 10 minutes.
- Thicken the soup: Mix in the flour with the cooked onion, cooking for another 3 minutes while stirring continuously.
- Build the soup: Gradually pour in the vegetable stock. Add the diced russet potatoes and thyme. Increase the heat to medium, bring to a boil, then reduce to a low simmer for about 15 minutes to soften the potatoes. Remove the thyme stems after cooking.
- Combine and blend: Stir the roasted vegetables into the soup base. Carefully transfer about 3 cups of the soup to a blender and puree until smooth. Return it to the pot and mix well.
- Finish: Stir in the milk, setting the heat to medium-low. Let it return to a simmer, stirring occasionally. Season with extra salt and pepper as desired.
- Serve: Ladle the soup into bowls, garnishing with cracked pepper and fresh thyme leaves. Reserve some roasted veggies for an extra special touch on top.
Notes
- Swap your veggies: Don’t have butternut squash? No worries! Pumpkin or acorn squash will work just as well.
- Creamier texture: Want it silkier? Add a splash of cream in place of milk.
- Spice it up: Add a pinch of cayenne or smoked paprika for a hint of heat.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting, sautéing, blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 10mg