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Tasty Roasted Winter Vegetable Soup Recipe

Tasty Roasted Winter Vegetable Soup Recipe
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★★★★★

4.7 from 16 reviews

This Tasty Roasted Winter Vegetable Soup is a comforting and creamy chowder packed with the natural sweetness and earthy flavors of roasted winter vegetables. Featuring butternut squash, sweet potatoes, parsnips, carrots, fennel, and seasoned with fresh thyme, this soup is perfect for chilly days. Creamy yet light with a touch of milk and vegetable stock, it’s a healthful and hearty vegan dish to warm you up.

Ingredients

Scale

Roasted Vegetables

  • 1/2 small butternut squash, peeled, seeds removed, diced into 1-inch pieces (approximately 2 cups)
  • 3 medium parsnips, peeled and diced into 1-inch pieces (about 1 cup)
  • 1 medium sweet potato, peeled and diced into 1-inch pieces (about 1 cup)
  • 2 medium carrots, peeled and diced into 1-inch pieces (about 1 cup)
  • 1/2 fennel bulb, quartered and thinly sliced (about 1 cup)
  • 1/2 teaspoon kosher or coarse sea salt
  • 2 tablespoons olive oil

Soup Base

  • 1 medium onion, diced (about 2 cups)
  • 3 tablespoons olive oil, divided
  • 2 tablespoons all-purpose flour
  • 4 cups vegetable stock
  • 2 medium russet potatoes, peeled and chopped
  • 4–5 sprigs fresh thyme

Finishing Ingredients

  • 1 cup milk (2%, whole, nonfat, or unsweetened almond milk)
  • Additional salt and freshly ground black pepper, to taste
  • Extra cracked black pepper and fresh thyme leaves for garnish

Instructions

  1. Roast the Vegetables: Preheat the oven to 400°F. In a large bowl, toss butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons olive oil and 1/2 teaspoon coarse salt until well coated. Spread evenly on a baking sheet and roast for about 40 minutes, turning the vegetables occasionally, until tender and browned in places.
  2. Prepare the Soup Base: While the vegetables roast, heat 3 tablespoons olive oil over low heat in a large saucepan. Add diced onion, a pinch of salt, and some black pepper. Cook, stirring occasionally, until the onion softens, about 10 minutes. Stir in flour and cook for 3 more minutes to create a roux, stirring constantly to avoid burning.
  3. Add Broth and Potatoes: Slowly add the vegetable stock to the saucepan, stirring constantly. Add the chopped russet potatoes and fresh thyme sprigs. Increase heat to medium, bring to a boil, then reduce heat and simmer uncovered for 15 minutes or until potatoes are tender. Remove the pot from heat and discard the thyme stems.
  4. Combine and Puree the Soup: Stir the roasted vegetables into the soup base. Transfer about 3 cups of soup to a blender and puree until smooth and creamy. Return the pureed soup back to the pot and mix thoroughly with the remaining mixture to create a thick, velvety chowder.
  5. Finish and Adjust Seasoning: Stir in the milk and place the pot over medium-low heat. Gently bring the soup to a simmer, stirring regularly to prevent sticking or burning. Taste and season with additional salt and pepper according to preference.
  6. Serve and Garnish: Serve the soup warm, garnished with cracked black pepper and fresh thyme leaves. Optionally, top with some reserved roasted vegetables for extra texture and visual appeal. Enjoy your creamy, nourishing winter vegetable chowder!

Notes

  • Roasting the vegetables enhances their natural sweetness and adds depth of flavor.
  • You can substitute almond milk or other plant-based milk to keep this soup vegan.
  • For a thicker soup, reduce the amount of milk or add more roasted vegetables before blending.
  • The soup keeps well refrigerated for up to 4 days and freezes excellently for up to 3 months.
  • Adjust the seasoning gradually when reheating, as flavors intensify after chilling.
  • Adding fresh thyme at the end preserves its brightness for garnish.

Nutrition

Keywords: winter vegetable soup, roasted vegetable chowder, butternut squash soup, vegan creamy soup, healthy winter recipes

Find it online: https://www.sanacooks.com/tasty-roasted-winter-vegetable-soup-recipe/