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Roasted Winter Vegetable Soup

Easy Roasted Winter Vegetable Soup - Cozy Comfort Food Recipe.
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Rich and flavorful soup blending roasted butternut squash, carrots, and parsnips. Perfect smooth and vibrant comfort food for chilly days.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed
  • 2 cups carrots, peeled and sliced
  • 2 cups parsnips, peeled and sliced
  • 1 medium sweet potato, peeled and cubed
  • 1 large onion, roughly chopped
  • 4 cloves garlic, peeled
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 4 cups vegetable broth
  • ½ cup heavy cream (optional for creamier soup)
  • Fresh parsley for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine butternut squash, carrots, parsnips, sweet potato, onion, and garlic.
  3. Drizzle olive oil over the vegetables and season with salt, pepper, and thyme. Toss until evenly coated.
  4. Spread the vegetables in a single layer on a baking sheet.
  5. Roast in the oven for 35-40 minutes, or until tender and lightly browned, stirring halfway through.
  6. Remove the roasted vegetables from the oven and let them cool slightly for about 5 minutes.
  7. Transfer the roasted vegetables to a large pot and add the vegetable broth.
  8. Bring the mixture to a simmer over medium heat and let it cook for about 10 minutes.
  9. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer in batches to a countertop blender.
  10. If desired, stir in the heavy cream for a richer flavor and blend until incorporated.
  11. Taste and adjust the seasoning with additional salt and pepper, if needed.
  12. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

  • Roasting intensifies the flavors of the vegetables, adding depth and natural sweetness to the soup.
  • For vegan version, skip heavy cream or substitute with coconut milk for similar richness.
  • Can mix other root vegetables like turnips or rutabaga for variation.
  • Spread vegetables in single layer for even roasting and better caramelization.
  • Nutrition information includes optional heavy cream. For vegan version without cream, reduce calories to approximately 280 per serving.

Nutrition

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