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Close-up of a bowl of Roasted Winter Vegetable Soup with potatoes, carrots, and herbs.

Roasted Winter Vegetable Soup

This soup features roasted winter vegetables for a deep, rich flavor. It's a hearty and satisfying meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 lb Butternut squash peeled, seeded, and cubed
  • 1 lb Carrots peeled and chopped
  • 1 lb Parsnips peeled and chopped
  • 1 large Onion chopped
  • 4 cloves Garlic minced
  • 2 tbsp Olive oil
  • 6 cups Vegetable broth
  • 1 tsp Dried thyme
  • Salt to taste Salt
  • Black pepper to taste Black pepper

Equipment

  • Baking sheet
  • Large pot
  • Blender

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the butternut squash, carrots, parsnips, and onion with olive oil, salt, and pepper on a baking sheet.
  2. Roast for 30-35 minutes, or until tender and slightly caramelized.
  3. In a large pot, combine the roasted vegetables, minced garlic, vegetable broth, and thyme.
  4. Bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Season with additional salt and pepper if needed.
  6. Serve hot.

Notes

For a creamier texture, you can add a splash of heavy cream or coconut milk before blending. Garnish with fresh herbs like parsley or chives.