Tasty Roasted Winter Vegetable Soup Recipe
This Tasty Roasted Winter Vegetable Soup is a warming and hearty dish featuring a medley of roasted butternut squash, parsnips, sweet potatoes, carrots, and fennel. Enhanced with a creamy base made from sautéed onions, flour, vegetable broth, and milk, this soup delivers rich, comforting flavors perfect for chilly days. The soup is pureed to a smooth, velvety consistency and finished with fresh thyme and cracked black pepper for a flavorful garnish.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Roasted Vegetables
- 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)
- 2 tablespoons olive oil
- 1/2 teaspoon kosher or coarse sea salt
Soup Base
- 3 tablespoons olive oil
- 1 medium onion, diced (close to 2 cups)
- 1 teaspoon kosher or coarse sea salt, split
- Freshly ground black pepper, to taste
- 2 tablespoons regular flour
- 4 cups vegetable stock
- 2 medium russet potatoes, peeled and chopped
- 4–5 sprigs fresh thyme
- 1 cup milk (2%, nonfat, whole, or unsweetened plain almond milk)
- Additional salt and freshly ground black pepper, to taste
- Extra thyme leaves and cracked black pepper for garnish
Instructions
- Roast the Vegetables: Preheat your oven to 400°F. In a large bowl, combine the diced butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons of olive oil and 1/2 teaspoon of coarse salt. Toss well to coat all pieces evenly. Spread the vegetables in a single layer on a large baking sheet. Roast in the preheated oven for about 40 minutes, turning the vegetables a couple of times to ensure they brown and cook evenly until tender.
- Prepare the Soup Base: While the vegetables are roasting, heat 3 tablespoons of olive oil in a large saucepan over low heat. Add the diced onion along with a pinch of salt and some freshly ground black pepper. Cook the onions slowly, stirring occasionally, until they become soft and translucent, about 10 minutes. Stir in the flour and continue cooking for another 3 minutes, stirring constantly to avoid burning, forming a roux that will thicken the soup.
- Add Broth and Potatoes: Gradually stir in the vegetable stock to the saucepan, mixing well to incorporate the roux. Add the chopped russet potatoes and fresh thyme sprigs. Increase heat to medium and bring the mixture to a boil. Once boiling, reduce heat to low and simmer uncovered for 15 minutes or until the potatoes are tender. Remove from heat and carefully discard the thyme sprigs.
- Combine and Puree the Soup: Stir the roasted vegetables into the pot with the soup base. Carefully transfer about 3 cups of the soup mixture into a blender and puree until completely smooth to achieve a creamy texture. Return the blended mixture to the pot and stir thoroughly to combine everything into a thick, rich chowder.
- Finish and Adjust Seasoning: Stir in the milk slowly into the soup. Place the pot back over medium-low heat and gently bring the soup to a simmer, stirring frequently to prevent scorching. Taste and adjust seasoning by adding additional salt and pepper as preferred.
- Serve and Garnish: Serve the soup warm, garnished with a sprinkle of cracked black pepper and fresh thyme leaves. Optionally, add some reserved roasted vegetables on top for extra texture and visual appeal.
Notes
- Use any type of milk you prefer — dairy or plant-based options like almond milk work well to keep the soup creamy.
- Turning the vegetables during roasting ensures even caramelization and flavor development.
- Be sure to stir the roux continuously while cooking to prevent burning and achieve a smooth soup base.
- This soup can be prepared ahead; store in the refrigerator for up to 3 days or freeze for longer storage.
- For a thinner consistency, add additional vegetable stock or milk when reheating.
- Adjust seasoning carefully after adding milk, as it can mellow the flavors.
Keywords: roasted winter vegetable soup, creamy vegetable soup, butternut squash soup, roasted vegetable chowder, vegetarian soup, healthy winter recipes
