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Tasty Roasted Winter Vegetable Soup

Tasty Roasted Winter Vegetable Soup
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Warm up this winter with our Tasty Roasted Winter Vegetable Soup, a comforting delight that brings together a medley of seasonal vegetables to create a creamy, rich flavor that is sure to warm your soul. With its harmonious blend of roasted butternut squash, sweet potatoes, parsnips, and carrots, each spoonful offers a nutritious boost for chilly evenings or gatherings with family and friends. This easy-to-make soup is not only packed with vitamins but also versatile enough to serve as an inviting starter or hearty main dish. Enjoy it alongside crusty bread or a fresh salad for a complete meal that nourishes both body and spirit.

Ingredients

Scale
  • Half of a 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)
  • Half of a fennel bulb, quartered and thinly sliced (around 1 cup)
  • 1 teaspoon kosher or coarse sea salt, split
  • 5 tablespoons olive oil in total, divided
  • 1 medium onion, diced (close to 2 cups)
  • 2 tablespoons regular flour
  • 4 cups vegetable stock
  • 2 medium russet potatoes
  • 4–5 sprigs fresh thyme
  • 1 cup of milk (whether it's 2%, nonfat, whole, or unsweetened plain almond milk)
  • Extra salt and freshly ground black pepper to your liking
  • Additional pepper and thyme leaves for decoration

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. On a large baking sheet, combine diced butternut squash, parsnips, sweet potatoes, carrots, and fennel. Drizzle with olive oil and sprinkle with salt; toss to coat. Roast for 30 minutes until tender.
  3. In a large pot over medium heat, sauté diced onion in remaining olive oil until translucent (about 5 minutes).
  4. Add the roasted vegetables to the pot along with flour; stir and cook for another minute.
  5. Gradually mix in vegetable stock and add cubed russet potatoes along with thyme sprigs.
  6. Bring the mixture to a boil, then reduce heat and simmer uncovered for 20 minutes until potatoes are soft.
  7. Blend soup to your desired consistency using an immersion blender. Stir in milk and adjust seasoning as needed before serving.

Nutrition

Find it online: https://myrecipestories.com/tasty-roasted-winter-vegetable-soup/