Description
This hearty soup features sweet roasted vegetables blended into a creamy, comforting bowl. Perfect for chilly evenings, it’s a delicious way to warm up and enjoy seasonal produce.
Ingredients
- 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
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the carrots, parsnips, sweet potato, butternut squash, onion, and garlic with olive oil, salt, and pepper.
3. 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.
4. Remove the roasted vegetables from the oven and transfer them to a large soup pot.
5. Add the vegetable broth, thyme, and rosemary to the soup pot.
6. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld.
7. Using an immersion blender, puree the soup until smooth. Alternatively, you can blend the soup in batches using a countertop blender.
8. 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.
9. Serve hot with crusty bread or croutons on top if desired.
Notes
Roasting the vegetables enhances their natural sweetness and adds depth to the soup.
This soup can be made vegan by omitting the heavy cream or using coconut milk instead.
Can be stored in the refrigerator for up to 5 days, making it perfect for meal prep.
Pureeing the soup is optional for those who prefer a chunkier texture.