Description
Warm up with this delicious Tasty Roasted Winter Vegetable Soup packed with nutrients. Try it today for a cozy winter meal!
Ingredients
Scale
- 1/2 small butternut squash, peeled, seeds removed, and diced into 1-inch pieces (roughly 2 cups)
- 3 medium parsnips, peeled and diced into 1-inch pieces (approximately 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 (approximately 1 cup)
- 1/2 fennel bulb, quartered and thinly sliced (around 1 cup)
- 1 medium onion, diced (close to 2 cups)
- 2 medium russet potatoes, peeled and diced
- 4 cups vegetable stock
- 4–5 sprigs fresh thyme
- 1 cup of milk (dairy or plant-based)
- 5 tablespoons olive oil, divided
- 2 tablespoons regular flour
- Kosher or coarse sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Dice all your vegetables into 1-inch pieces.
- Spread the butternut squash, parsnips, sweet potato, carrots, fennel, and onion on a baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat evenly and roast for about 30 minutes until tender and slightly caramelized.
- While roasting, peel and dice the russet potatoes. In a large pot over medium heat, add olive oil and sauté the potatoes for about 5 minutes.
- Once the vegetables are roasted, combine them with the sautéed potatoes in the pot. Stir in flour to coat.
- Pour in vegetable stock and add fresh thyme. Bring to a boil, then reduce heat and simmer for 20 minutes until everything is soft.
- Blend until smooth using an immersion blender or standard blender. Gradually stir in milk until combined and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 7g
- Sodium: 560mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg