Description
Tasty Roasted Winter Vegetable Soup: A Cozy Vegetarian Comfort Dish
Ingredients
Scale
- 3 cups butternut squash, peeled and cubed
- 2 cups carrots, peeled and chopped
- 2 cups parsnips, peeled and chopped
- 1 large onion, roughly chopped
- 1 head of garlic, top sliced off
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 4 cups vegetable broth
- 1 teaspoon thyme (dried or fresh)
- ½ teaspoon smoked paprika (optional)
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ cup milk or cream (optional)
Instructions
- Set oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Peel and chop all vegetables into even pieces. Place squash, carrots, parsnips, onion, and garlic head (cut-side up) on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast for 35–40 minutes until tender and lightly caramelized. Garlic should be soft and golden.
- Transfer roasted vegetables to a soup pot. Squeeze garlic cloves out of their skins. Add vegetable broth, thyme, paprika, and red pepper flakes. Simmer for 10 minutes.
- Use an immersion blender or countertop blender to puree until creamy and smooth. Add milk or cream if desired.
- Season to taste and adjust consistency with extra broth. Serve hot, garnished with herbs or a drizzle of olive oil.
Notes
- Store leftovers in the refrigerator for up to 4 days.
- Freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg