Delicious Roasted Winter Vegetable Soup Recipe

Roasted Winter Vegetable Soup is a comforting and flavorful dish perfect for cold days.

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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.