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roasted-winter-vegetable-soup-recipe

Roasted Winter Vegetable Soup

A hearty and warming soup perfect for cold winter days.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 cups butternut squash, peeled and cubed
  • 2 cups carrots, peeled and chopped
  • 1 cup parsnips, peeled and chopped
  • 1 cup sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 cups vegetable broth
  • 1 cup heavy cream

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Place the butternut squash, carrots, parsnips, and sweet potatoes on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat.
  3. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned.
  4. Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a simmer over medium heat.
  5. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
  6. Stir in the heavy cream and heat through, but do not boil. Adjust seasoning with additional salt and pepper, if needed.
  7. Serve hot, garnished with fresh herbs if desired.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 800mg | Potassium: 900mg | Fiber: 7g | Sugar: 10g | Vitamin A: 15000IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 2mg

Keywords

Soup, Vegetable, Winter
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