Roasted Root Vegetable Soup Recipe
What's better than a warm bowl of soup on a chilly winter day? Honestly, we don't think there's anything that is! When it comes to meals that we'd enjoy eating during the winter, soup is always at the forefront of our minds. The great part about this particular soup recipe is that it's filled with a melody of veggies, and it's a great way to get your picky eaters to eat them. The soup comes complete with butternut squash, sweet potatoes, and parsnips, and it definitely covers your daily serving of veggies in just one bowl.
Recipe developer Jaime Shelbert of Wholly Nourished came up with this wonderful recipe that looks and tastes fantastic. "This soup is a great way to get in tons of nutrients. It's also a quick, weeknight meatless meal that pairs so well with grilled cheese," Shelbert raves. "This is great for dinner or to batch cook for weekday lunches."
Keep scrolling to find out how to make this soul-warming soup.
Gather the ingredients for this soup
Let's get down to business. Once you've decided to prepare this dish, you will need to make a list of ingredients to throw it together. Start with a few cups of butternut squash. While you're at the store, you will need to get sweet potatoes and parsnips. Sticking to the produce section, you will also need carrots.
Moving down the list, grab olive oil, salt, and pepper. Double-check in case you have some at home as these are pretty commonly used in the kitchen. Then, get a medium-sized onion and a few cloves of garlic. Last but not least, you will need fresh thyme and vegetable broth.
The recipe also includes a few optional toppings like extra thyme and croutons to jazz up your bowl of soup.
Start by roasting the veggies
Since you will need to use the oven for this recipe, go ahead and set the temperature to 400 F. Let the oven get nice and hot while you do the rest of the prep work.
In the meantime, take out a baking dish and line it with parchment paper. This ensures that the veggies won't stick to the bottom, and it makes cleanup easier. Place the squash, sweet potatoes, parsnips, and carrots into a large bowl. Remember that you should have chopped them ahead of time. Then, add 2 tablespoons of olive oil, salt, and pepper, and toss to coat. Pour the veggies onto the prepared baking sheet and make sure the oven has fully preheated. Roast the veggies for 30 to 35 minutes.
Sauté the onion and add the thyme and garlic
While your veggies roast in the oven, you can move on to the next step. Grab a Dutch oven or a soup pot and place it on your stove. Use whichever is available to you, or if you have both, just choose your favorite. Kick up the heat to medium and throw in the onion. Sauté it by itself for about four minutes. Then, add the garlic and fresh thyme and sauté for an additional minute.
Next, add the vegetable broth and heat the liquid to boiling. Reduce the heat and simmer for five minutes.
Add the veggies to the broth
By now, your veggies should be close to done, so open the oven to check. You can test doneness by poking the veggies with a fork to see if they are tender. If they are, remove the veggies from the oven and dump them into the broth.
Then, use an immersion blender to blend the soup to your desired consistency. If you would prefer, you could also pour the broth and veggies into a blender or food processor and blend or process until smooth. Once again, the choice is up to personal preference.
Serve and enjoy this tasty soup
Here's the best part of the recipe ... getting to enjoy all of your hard work and efforts. All you need to do is ladle the soup into a bowl or cup. You can add a bit more fresh thyme on top or even some croutons. As far as serving suggestions go? There are a few: "Add a side salad and a sandwich, and you're set," Shelbert shares.
Anything left? Shelbert adds, "Store [it] in the refrigerator in an airtight container for up to five days. Freeze up to two months." We hope you enjoy this hearty soup as much as we do!
- 3 cups butternut squash, cubed (about ½ a medium squash)
- 2 cups sweet potatoes, cubed (about 1 medium sweet potato)
- 1 cup parsnips, cut into 1-inch pieces (about 2 parsnips)
- 1 cup carrots, cut into 1-inch pieces (about 4 carrots)
- 3 tablespoons olive oil, divided
- salt and pepper
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme
- 5 cups vegetable broth
- extra thyme
- croutons
- Preheat the oven to 400 F.
- Line a baking sheet with parchment paper.
- Place the cubed squash, sweet potatoes, parsnips, and carrots in a large bowl.
- Drizzle with 2 tablespoons of olive oil, season with salt and pepper, then toss to coat.
- Pour the vegetables out onto the prepared baking sheet.
- Roast them in the oven for 30 to 35 minutes until you can easily pierce them with a fork.
- Meanwhile, heat the remaining tablespoon of olive oil in a Dutch oven or soup pot over medium heat.
- Add the onion and sauté for 4 minutes.
- Add the garlic and fresh thyme to the onion and sauté for 1 more minute.
- Add the vegetable broth and heat it to a boil.
- Reduce the heat and simmer for 5 minutes.
- Remove the vegetables from the oven and add them to the broth.
- Puree the soup with an immersion blender to desired consistency. (Alternatively, pour the broth and vegetables into a blender or food processor and blend/process until smooth.)
- Top with thyme or croutons if desired and serve.
| Calories per Serving | 183 |
| Total Fat | 8.5 g |
| Saturated Fat | 1.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 26.5 g |
| Dietary Fiber | 5.2 g |
| Total Sugars | 5.7 g |
| Sodium | 951.1 mg |
| Protein | 2.4 g |
