How to Make Roasted Winter Vegetable and Squash Soup - A Step-by-Step Guide

Winter is the perfect time to indulge in the earthy, comforting flavors of roasted vegetables and hearty soups. One of my favorite winter recipes is a Roasted Winter Vegetable and Squash Soup, which combines the sweet, caramelized flavors of seasonal vegetables with the creamy richness of butternut squash.

This soup is the epitome of comfort in a bowl, and it's perfect for those cold, dreary winter days when you just want to cozy up with a warm, nourishing meal. Not only is it incredi...

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Ingredients

  • ¼ cup olive oil
  • 1 large onion, chopped
  • 1 small sugar pumpkin - peeled, seeded, and cubed
  • 1 small butternut squash - peeled, seeded, and cubed
  • 2 carrots, cut into rounds, or more to taste
  • 1 parsnip, cubed
  • 1 small turnip, cubed
  • salt and ground black pepper to taste
  • 4 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 2 sprigs fresh sage
  • 1 small bunch fresh parsley (Optional)
  • 3 bay leaves
  • 2 cloves garlic, chopped, or more to taste
  • 1 quart vegetable stock

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 servings

  • Heat olive oil in a deep skillet. Add onion and saute over medium heat for 3 to 4 minutes. Add pumpkin, butternut squash, carrots, parsnip, and turnip. Season with salt and pepper. Stir to combine. Cook for 5 minutes, uncovered, stirring occasionally.
  • Add thyme, rosemary, sage, parsley, and bay leaves to the pot, tucking the sprigs down into the vegetables so they can release their oils. Add garlic and continue to stir occasionally. Be careful not to let the garlic burn. Reduce heat and simmer, covered, for 5 minutes.
  • Heat vegetable stock in a separate pot. Add all the vegetables from the skillet. Check seasoning and adjust if necessary. Simmer until vegetables are tender, about 15 minutes. Retrieve all herb sprigs. Serve as is or allow soup to cool and blend in a blender to desired consistency.
  • Nutrition

    354 cal.

    • Total Fat: 15g
    • Saturated Fat: 2g
    • Sodium: 346mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 13g
    • Total Sugars: 11g
    • Protein: 7g
    • Vitamin C: 135mg
    • Calcium: 313mg
    • Iron: 9mg
    • Potassium: 1754mg