Description
Warm up this winter with Tasty Roasted Winter Vegetable Soup—a comforting and nourishing dish that transforms seasonal vegetables into a rich, flavorful experience. This easy-to-make soup is perfect for cozy nights at home or as a delightful appetizer for gatherings. With its vibrant colors and hearty texture, it’s not just a meal; it’s a warm hug in a bowl. Enjoy the natural sweetness of roasted vegetables, combined with creamy goodness, providing warmth to both body and soul.
Ingredients
Scale
- 1/2 small butternut squash, diced
- 3 medium parsnips, diced
- 1 medium sweet potato, diced
- 2 medium carrots, diced
- 1/2 fennel bulb, sliced
- 1 medium onion, diced
- 5 tablespoons olive oil
- 4 cups vegetable stock
- 1 cup milk (or plant-based alternative)
- Fresh thyme
Instructions
- Preheat oven to 425°F (220°C). Toss butternut squash, parsnips, sweet potato, carrots, fennel with half the olive oil and salt on a baking sheet. Roast for 30–35 minutes until golden.
- In a large pot over medium heat, sauté onion in remaining olive oil until softened (5–7 minutes).
- Stir in flour to create a roux and cook for about 2 minutes. Gradually whisk in vegetable stock.
- Add roasted vegetables and russet potatoes; bring to a boil then reduce heat and simmer for 20 minutes.
- Blend until smooth; stir in milk and season with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 236
- Sugar: 6g
- Sodium: 410mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg