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Cozy Roasted Winter Vegetable Soup Recipe

Roasted Winter Vegetable Soup made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 2 cups butternut squash peeled and cubed
  • 2 cups carrots peeled and cut into chunks
  • 2 cups parsnips peeled and cut into chunks
  • 1 large red onion cut into wedges
  • 4 cloves garlic peeled
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon ground nutmeg
  • ½ cup heavy cream optional
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions

  • Preheat your oven to 400°F (200°C).
  • Place the butternut squash, carrots, parsnips, red onion, and garlic on a large baking sheet.
  • Drizzle the olive oil over the vegetables, and season with salt and black pepper.
  • Toss the vegetables well to ensure they are evenly coated with oil and seasoning.
  • Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through roasting.
  • Remove the roasted vegetables from the oven and transfer them to a large pot.
  • Add the vegetable broth, dried thyme, dried rosemary, and ground nutmeg to the pot.
  • Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10-15 minutes.
  • Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches and blend until smooth, then return it to the pot.
  • If you desire a creamier texture, stir in the heavy cream and heat the soup gently without boiling.
  • Taste and adjust seasoning with additional salt or pepper if needed.
  • Serve the soup hot, garnished with chopped fresh parsley.