Roasted Winter Vegetable Soup is a comforting and flavorful dish perfect for cold days. This soup combines the sweetness of roasted butternut squash, carrots, and parsnips with aromatic garlic and herbs, creating a warm hug in a bowl. It’s not just delicious — it’s also healthy and vegan, making it a great choice for everyone. Let’s dive into this simple yet satisfying recipe!
Why You’ll Love This Roasted Winter Vegetable Soup
This hearty winter vegetable soup is packed with flavor and nutrition. Here are a few reasons to love it:
- Nutritious and low in calories, making it a healthy roasted vegetable soup.
- Easy to prepare, perfect for a weeknight dinner.
- Vegan and gluten-free, suitable for various dietary needs.
- Can be customized with your favorite spices and herbs.
- Leftovers taste even better the next day!
- Comforting and filling, ideal for chilly evenings.
This seasonal vegetable soup recipe is not only delicious but also a great way to get your daily servings of veggies!
Ingredients for Roasted Winter Vegetable Soup
Gather these items:
- 2 cups butternut squash, peeled and cubed
- 2 cups carrots, peeled and chopped
- 2 cups parsnips, peeled and chopped
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream for a richer flavor)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
How to Make Roasted Winter Vegetable Soup Step-by-Step
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: In a large bowl, combine butternut squash, carrots, parsnips, and onion. Toss with olive oil, thyme, cumin, salt, and pepper until well coated.
- Step 3: Spread the vegetable mixture evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized.
- Step 4: In a large pot, heat a small amount of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Step 5: Once the vegetables are roasted, add them to the pot with garlic. Pour in the vegetable broth and stir to combine.
- Step 6: Bring the mixture to a gentle simmer. Let it cook for about 10-15 minutes to allow the flavors to meld.
- Step 7: Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, do this in batches and be cautious with the hot liquid.
- Step 8: Return the blended soup to the pot. Stir in the coconut milk and heat gently until warmed through. Adjust seasoning with salt and pepper if needed.
- Step 9: Remove from heat and ladle into bowls.
Pro Tips for the Perfect Roasted Winter Vegetable Soup
Keep these in mind:
- Garnish with fresh parsley for added flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- For a spicier kick, add a dash of cayenne pepper.
Using the roasting and blending method enhances the flavors of the vegetables, creating a rich taste experience.
Best Ways to Serve Roasted Winter Vegetable Soup
Here are some great serving ideas:
- Pair with crusty bread for a complete meal.
- Top with a drizzle of olive oil or a sprinkle of fresh herbs.
- Serve alongside a warm winter vegetable stew for a hearty dinner.
How to Store and Reheat Roasted Winter Vegetable Soup
This soup keeps well in the fridge for up to 3 days. Store it in an airtight container. To reheat, simply warm it on the stove over medium heat until heated through. This makes it a fantastic option for meal prep!
Frequently Asked Questions About Roasted Winter Vegetable Soup
What’s the secret to perfect Roasted Winter Vegetable Soup?
The secret lies in roasting the vegetables until caramelized. This step enhances their natural sweetness and flavor, resulting in a creamy roasted vegetable soup that’s simply irresistible.
Can I make Roasted Winter Vegetable Soup ahead of time?
Absolutely! This soup can be made a day in advance. In fact, the flavors deepen and improve overnight, making it a great option for meal prep.
How do I avoid common mistakes with Roasted Winter Vegetable Soup?
To avoid common mistakes, be sure not to overcrowd the baking sheet when roasting the vegetables. This ensures they caramelize properly instead of steaming.
Variations of Roasted Winter Vegetable Soup You Can Try
Consider these delicious twists:
- Add roasted garlic for a deeper flavor.
- Incorporate different seasonal vegetables like sweet potatoes or turnips.
- Make it a warm winter vegetable stew by adding beans for protein.
Experiment with these variations to find your favorite version of this nutritious winter soup.
For more delicious recipes, check out our Creamy Pumpkin Soup or try our Cozy Roasted Veggie Soup. If you’re looking for a hearty meal, consider making Creamy Italian Meatball Soup.
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Delicious Roasted Winter Vegetable Soup Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Roasted Winter Vegetable Soup is a comforting and flavorful dish perfect for cold days.
Ingredients
- 2 cups butternut squash, peeled and cubed
- 2 cups carrots, peeled and chopped
- 2 cups parsnips, peeled and chopped
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream for a richer flavor)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine butternut squash, carrots, parsnips, and onion. Toss with olive oil, thyme, cumin, salt, and pepper until well coated.
- Spread the vegetable mixture evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized.
- In a large pot, heat a small amount of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Once the vegetables are roasted, add them to the pot with garlic. Pour in the vegetable broth and stir to combine.
- Bring the mixture to a gentle simmer. Let it cook for about 10-15 minutes to allow the flavors to meld.
- Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, do this in batches and be cautious with the hot liquid.
- Return the blended soup to the pot. Stir in the coconut milk and heat gently until warmed through. Adjust seasoning with salt and pepper if needed.
- Remove from heat and ladle into bowls.
Notes
- Garnish with fresh parsley for added flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg