Tasty Roasted Winter Vegetable Soup (Printable Version)
Creamy soup combining roasted winter veggies including butternut squash, fennel, and carrots for warmth.
# What You'll Need:
→ Vegetables
01 -
2 cups butternut squash, peeled, seeds removed, diced into 1-inch pieces
02 -
1 cup parsnips, peeled, diced into 1-inch pieces
03 -
1 cup sweet potato, peeled, diced into 1-inch pieces
04 -
1 cup carrots, peeled, diced into 1-inch pieces
05 -
1 cup fennel, half bulb, quartered, thinly sliced
06 -
2 medium russet potatoes, peeled, diced
07 -
2 cups onion, diced
→ Pantry
08 -
1 teaspoon kosher salt, divided use
09 -
5 tablespoons olive oil, divided
10 -
2 tablespoons all-purpose flour
11 -
4 cups vegetable broth
12 -
4-5 sprigs fresh thyme
13 -
1 cup milk (2%, nonfat, whole, or unsweetened plain almond milk)
14 -
Freshly ground black pepper, to taste
15 -
Extra thyme leaves, for garnish
# Step-by-Step Guide:
01 -
Preheat oven to 400°F. Toss butternut squash, parsnips, sweet potato, carrots, and fennel with 2 tablespoons olive oil and 1/2 teaspoon kosher salt. Spread in a single layer on a baking sheet and roast for 40 minutes, stirring occasionally, until tender and browned.
02 -
Heat 3 tablespoons olive oil in a large saucepan over low heat. Add diced onion, a pinch of salt, and black pepper. Sauté until onion softens, about 10 minutes. Stir in flour and cook for 3 minutes, stirring constantly.
03 -
Slowly add vegetable broth to the saucepan. Add diced russet potatoes and thyme sprigs. Bring to a boil over medium heat, then simmer uncovered for 15 minutes until potatoes are tender. Remove and discard thyme stems.
04 -
Add roasted vegetables to the soup base. Transfer about 3 cups of mixture to a blender and puree until smooth and creamy. Return pureed mixture to the pot and stir well to create a thick chowder.
05 -
Stir in milk and warm over medium-low heat until just simmering. Adjust seasoning with salt and black pepper to taste.
06 -
Ladle soup into bowls and garnish with fresh thyme leaves and cracked black pepper.
# Additional Notes:
01 -
For an ultra-smooth texture, use an immersion blender directly in the pot to puree soup to desired consistency.