Description
This creamy and hearty Winter Vegetable Soup is made with roasted butternut squash, sweet potatoes, parsnips, and carrots for deep flavor. A comforting seasonal dish that’s easily adaptable, meal-prep friendly, and ideal for cozy winter nights.
Ingredients
½ small butternut squash, diced (2 cups)
3 medium parsnips, diced (1 cup)
1 medium sweet potato, diced (1 cup)
2 medium carrots, diced (1 cup)
½ fennel bulb, thinly sliced (1 cup)
1 tsp kosher or coarse sea salt, divided
5 tbsp olive oil, divided
1 medium onion, diced (2 cups)
2 tbsp all-purpose flour
4 cups vegetable stock
2 medium russet potatoes, chopped
4–5 sprigs fresh thyme
1 cup milk (2%, whole, or plant-based)
Salt and black pepper, to taste
Extra thyme and pepper for garnish
Instructions
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Preheat oven to 400°F. Toss squash, parsnips, sweet potatoes, carrots, and fennel with 2 tbsp olive oil and ½ tsp salt. Roast for 40 minutes, turning occasionally.
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In a pot, heat 3 tbsp olive oil. Add diced onion, salt, and pepper. Cook 10 minutes until soft. Stir in flour and cook for 3 minutes.
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Gradually add stock. Add potatoes and thyme. Bring to a boil, then simmer for 15 minutes. Remove thyme stems.
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Add roasted vegetables. Puree 3 cups of the soup in a blender and return to pot. Stir to combine.
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Add milk. Simmer gently and stir often. Adjust salt and pepper to taste.
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Serve warm with thyme and extra pepper.
Notes
- Use almond or oat milk for a dairy-free version.
- Reserve some roasted vegetables for garnish.
- Soup thickens over time; add broth when reheating if needed
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup, Vegetarian, Healthy
- Method: roasting , simmering
- Cuisine: american , seasonal
