Description
This Roasted Winter Vegetable Soup is a comforting and hearty dish perfect for chilly days. Featuring a medley of roasted carrots, parsnips, sweet potato, and butternut squash, the soup is enriched with aromatic herbs and can be finished with a touch of cream or coconut milk for added smoothness. It’s a delicious way to enjoy seasonal vegetables with deep, caramelized flavors and a velvety texture.
Ingredients
Scale
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
- 1 medium onion, chopped
- 2 cloves garlic, minced
Liquid & Seasoning
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 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)
- 1/2 cup heavy cream or coconut milk, optional
Garnish
- Fresh parsley or chives
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the winter vegetables.
- Prepare Vegetables: In a large 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 until all the vegetables are evenly coated.
- Roast Vegetables: Spread the vegetables out in a single layer on a baking sheet. Roast them in the preheated oven for 25 to 30 minutes, stirring halfway through to ensure even caramelization and tenderness.
- 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 them for about 5 minutes until the onion becomes translucent and fragrant.
- Add Roasted Vegetables and Broth: Once the vegetables are roasted, add them to the pot with the sautéed aromatics. Pour in the vegetable broth and bring the mixture to a boil.
- Simmer with Herbs: Reduce the heat to a simmer, then stir in the fresh or dried thyme and rosemary. Let the soup simmer gently for 20 minutes to meld the flavors together.
- Blend the Soup: Use an immersion blender to puree the soup until it is smooth. For a chunkier texture, blend only half of the soup.
- Add Cream and Season: If desired, stir in the heavy cream or coconut milk to add richness. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve and Garnish: Serve the soup hot, garnished with fresh parsley or chives for a bright, fresh finish.
Notes
- This soup can be made vegan by using coconut milk instead of heavy cream.
- Roasting the vegetables before simmering enhances their natural sweetness and adds depth to the soup.
- For a smoother consistency, blend the entire soup thoroughly; for texture, blend partially.
- Leftovers keep well in the refrigerator for up to 3 days or can be frozen for up to 1 month.
- You can add a pinch of nutmeg or smoked paprika for additional warmth and complexity.
