Description
A comforting and hearty soup made with roasted winter vegetables, perfect for cold days.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 large carrots, peeled and diced
- 2 parsnips, peeled and diced
- 1 sweet potato, peeled and diced
- 1 small butternut squash, peeled, seeded, and diced
- 1 onion, peeled and quartered
- 4 cloves garlic, peeled
- 6 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Optional: a splash of heavy cream or coconut milk for creaminess
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the carrots, parsnips, sweet potato, butternut squash, onion, and garlic with olive oil, salt, and pepper.
- Spread the vegetables evenly on a baking sheet and roast them in the oven for about 25-30 minutes or until they are tender and lightly browned, turning once halfway through the baking.
- Remove the roasted vegetables from the oven and transfer them to a large soup pot.
- Add the vegetable broth, thyme, and rosemary to the soup pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld.
- Using an immersion blender, puree the soup until smooth. Alternatively, you can blend the soup in batches using a countertop blender.
- If desired, stir in a splash of heavy cream or coconut milk to add creaminess and adjust the seasoning with more salt and pepper as needed.
- Serve hot with crusty bread or croutons on top if desired.
Notes
For a vegan option, skip the cream. Adjust spices gradually for the desired flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 175
- Sugar: 5g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg