Description
This Roasted Winter Vegetable Soup is a comforting and hearty dish, packed with the natural sweetness of roasted carrots, parsnips, sweet potato, and butternut squash. Enhanced with aromatic herbs and a touch of cream or coconut milk, it’s perfect for chilly days and is both nourishing and flavorful.
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 Touches
- 1/2 cup heavy cream or coconut milk (optional)
- Fresh parsley or chives, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to get ready for roasting the vegetables, which brings out their natural sweetness and depth of flavor.
- Prepare and Toss Vegetables: In a large mixing bowl, combine the peeled and chopped carrots, parsnips, sweet potato, and butternut squash. Drizzle with olive oil and season with salt and freshly ground black pepper. Toss well to coat all pieces evenly.
- Roast the Vegetables: Spread the coated vegetables in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through to ensure even cooking and caramelization, until they are tender and slightly browned.
- 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 until the onion becomes translucent, about 5 minutes, to develop aromatic flavors.
- Add Roasted Vegetables and Broth: Transfer the roasted vegetables to the pot with the aromatics, then pour in the vegetable broth. Bring the mixture to a boil before reducing the heat to a gentle simmer.
- Simmer with Herbs: Stir in the thyme and rosemary. Allow the soup to simmer uncovered for 20 minutes to let the flavors meld beautifully.
- Puree the Soup: Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half of the soup and mix back together.
- Add Cream and Season: Stir in the heavy cream or coconut milk, if using. Taste and adjust seasoning with additional salt and pepper as desired.
- Serve: Ladle the soup into bowls, garnishing with fresh parsley or chives. Serve hot and enjoy this comforting winter delight.
Notes
- For a vegan version, use coconut milk instead of heavy cream.
- You can substitute vegetable broth with chicken broth if not vegetarian.
- To add extra depth, consider roasting a garlic bulb alongside the vegetables for a milder garlic flavor.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust the thickness of the soup by adding more broth or reducing it by simmering longer.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
