Description

A comforting and creamy roasted winter vegetable soup made with butternut squash, parsnips, sweet potatoes, carrots, fennel, and fresh herbs. This hearty soup is perfect for chilly days, combining roasted vegetables with a velvety potato and vegetable broth base, finished with milk for extra creaminess.

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)
1/2 teaspoon kosher or coarse sea salt
2 tablespoons olive oil

Soup Base

3 tablespoons olive oil
1 medium onion, diced (close to 2 cups)
1 teaspoon kosher or coarse sea salt (remaining half teaspoon)
1/4 teaspoon freshly ground black pepper
2 tablespoons regular flour
4 cups vegetable stock
2 medium russet potatoes, peeled and chopped
4–5 sprigs fresh thyme

Finishing Ingredients

1 cup milk (2%, nonfat, whole, or unsweetened plain almond milk)
Additional salt and freshly ground black pepper, to taste
Additional cracked black pepper and fresh thyme leaves for garnish
Optional reserved roasted vegetables for garnish

Instructions

Roast the Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, combine butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons of olive oil and 1/2 teaspoon of coarse salt. Toss until all the vegetables are evenly coated. Spread them out in a single layer on a large baking sheet. Roast for about 40 minutes, turning the vegetables a couple of times during cooking to ensure even roasting until tender and browned in spots.
Prepare the Soup Base: While the vegetables roast, heat 3 tablespoons of olive oil in a large saucepan over low heat. Add the diced onion with a pinch of salt and some black pepper. Cook gently, stirring occasionally, until the onion softens and becomes translucent, about 10 minutes. Stir in the flour and cook for another 3 minutes, stirring constantly to prevent burning and to create a roux that will thicken the soup.
Add Broth and Potatoes: Gradually pour in the vegetable stock, stirring constantly to avoid lumps. 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 let it 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 soup base. Carefully ladle about 3 cups of the soup mixture into a blender and puree until smooth and creamy. Return the pureed soup back into the pot and stir well to combine all the ingredients, creating a thick and rich chowder.
Finish and Adjust Seasoning: Stir in the milk to the soup and place the pot back on medium-low heat. Slowly bring the soup back to a gentle simmer, stirring frequently to prevent burning. Taste the soup and add additional salt and freshly ground black pepper as needed to enhance the flavors.
Serve and Garnish: Ladle the soup into bowls and garnish with freshly cracked black pepper and a sprinkle of fresh thyme leaves. Optionally, top with some reserved roasted vegetables for added texture and color. Serve warm and enjoy your delicious creamy winter vegetable chowder.

Notes

You can use any type of milk you prefer, including dairy or unsweetened almond milk, depending on your dietary needs.
To make this soup vegan, use plant-based milk and ensure your vegetable stock is vegan-friendly.
For a gluten-free version, substitute the regular flour with a gluten-free flour blend or cornstarch.
If you want a thinner soup, add additional vegetable stock or water when pureeing.
Roasting the vegetables enhances their natural sweetness and adds depth to the soup’s flavor.
This soup freezes well; store leftover soup in an airtight container for up to 3 months.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Soup
Method: Roasting, Simmering, Pureeing
Cuisine: American

Nutrition

Serving Size: 1 cup (about 250 ml)
Calories: 180 kcal
Sugar: 6 g
Sodium: 400 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 5 g
Protein: 4 g
Cholesterol: 5 mg

Keywords: roasted winter vegetable soup, creamy vegetable chowder, butternut squash soup, healthy winter soup, vegetarian soup