Description
A comforting and flavorful roasted winter vegetable soup featuring a blend of carrots, parsnips, sweet potato, and butternut squash. Roasted to bring out the natural sweetness and simmered with fresh herbs in vegetable broth, this creamy soup is perfect for chilly days and can be made dairy-free with coconut milk.
Ingredients
Scale
Roasted Vegetables
- 2 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 1 medium sweet potato, peeled and chopped
- 1 medium butternut squash, peeled and chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Soup Base
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary leaves (or 1/2 teaspoon dried rosemary)
Finishing Ingredients
- 1/2 cup heavy cream or coconut milk, optional
- Fresh parsley or chives, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: In a large mixing bowl, combine chopped carrots, parsnips, sweet potato, and butternut squash. Drizzle with olive oil, season with salt and freshly ground black pepper, then toss well to coat all pieces evenly.
- Roast Vegetables: Arrange the veggies in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, stirring once halfway through, until they are tender and develop a slight caramelization.
- Sauté Aromatics: While the vegetables roast, heat a small amount of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for about 5 minutes until the onion turns translucent and fragrant.
- Add Roasted Vegetables and Broth: Transfer the roasted vegetables to the pot with the onions and garlic. Pour in the vegetable broth, then bring the mixture to a boil over medium-high heat.
- Simmer with Herbs: Stir in thyme and rosemary. Reduce heat to a simmer and let the soup gently cook for 20 minutes to blend and deepen the flavors.
- Blend Soup: Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half or pulse briefly to your desired consistency.
- Add Cream and Season: Stir in heavy cream or coconut milk if using. Taste and adjust the seasoning by adding more salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley or chives. Serve immediately for best flavor.
Notes
- You can substitute coconut milk for heavy cream to make this soup dairy-free and vegan.
- Feel free to use dried herbs if fresh are unavailable, but reduce quantities by half.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust thickness by adding more broth if too thick, or cooking longer to reduce it.
- For added protein, top with roasted chickpeas or a dollop of Greek yogurt if not vegan.
