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Roasted Vegetable Soup

Hearty, belly-warming, satisfying soup. That's what I've been craving ever since the weather started to get chilly. When fall comes, I naturally move away from cold salads and try to get my fill of veggies with soups instead. The colder weather and dark nights definitely up my cravings for comfort foods, so it's nice to have a healthy side to go with. This soup is perfect for pairing up with a sandwich, like this mushroom melt.
Course: Appetizer, Side Dish, Soup
Diet: Gluten Free, Vegan, Vegetarian
Keyword: corn-free, dairy-free, egg-free, nut-free, soy-free, vegetables, yeast-free
Servings: 8
Author: ness

SPECIAL EQUIPMENT

  • Blender or immersion blender

INGREDIENTS

  • 1 medium butternut squash (peeled and cut into 1” cubes)
  • 2 carrots (peeled and cut into 1” cubes)
  • 2 parsnips (peeled and cut into 1” cubes)
  • 1 medium or 2 small sweet potatoes (peeled and cut into 1” cubes)
  • 1 yellow onion (peeled and cut into quarters)
  • 1 head of garlic
  • Olive oil
  • 1 teaspoon chili powder
  • 7 cups vegetable or chicken stock
  • 2 dried bay leaves
  • Salt and pepper to taste
  • Chopped fresh parsley or chives (for garnish)

INSTRUCTIONS

  • Preheat oven to 400 degrees. Spread squash, carrots, parsnips, sweet potato, and onion over two baking sheets and toss with enough olive oil to coat. Toss with chili powder, and a pinch of salt and pepper. Wrap head of garlic in foil and place on tray.
  • Roast in oven on two racks. After 20 minutes, move baking sheet on top rack to bottom rack, and sheet from bottom rack to top rack and continue to roast for another 15 minutes.
  • Carefully remove foil from garlic. Cut top off garlic head and squeeze garlic cloves to large stock pot, along with roasted vegetables. Add stock and bay leaves and bring to boil. Reduce to simmer, cover, and simmer on low heat for 20 minutes.
  • Remove pot from heat. Remove bay leaves and discard. If using immersion blender: Puree until consistency is smooth. If using a blender: Add soup to blender in batches and puree until smooth. Add salt and pepper to taste.Serve with chopped parsley and/or chives.
You can play around with the proportions of different root vegetables, it adds up to about 12 cups of chopped vegetables in total. (Adapted from The Kitchn)