Creamy Roasted Vegetable Soup

When autumn arrives, so does my craving for soup. I could eat it daily! This creamy roasted vegetable soup combines two of my favorite foods: roasted root vegetables and butternut squash soup. Roasting the vegetables first really develops the wonderful flavors in this soup. And, did you know that root vegetables- like turnips, parsnips, beets and carrots- are highly touted for their positive impact on the gut microbiome? In other words, they feed our healthy gut bacteria. The next time you have the craving (in whatever season), make a pot of this creamy roasted vegetable soup that will satisfy both you and your gut!

Creamy Roasted Vegetable Soup

All of the flavor of roasted root vegetables along with butternut squash, perfect for autumn!

Course Main Course, Soup

Keyword butternut squash, root vegetables, soup, roasted vegetables

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 129kcal

Author Heidi Gunderson, RDN, CDCES

Equipment

1 stockpot
1 blender such as a Ninja, Vitamix, or Immersion blender
2 jelly roll baking sheets or large pans with sides
1 cutting board
1 vegetable peeler
1 small bowl
1 medium bowl

Ingredients

1 medium butternut squash
2 large carrots
3 medium parsnips
1 medium turnip
1 medium sweet potato
1 small yellow onion
2 garlic cloves, minced
1½ cups water
3 cups low sodium chicken broth may sub vegetable broth
⅓ cup half & half may sub lite coconut milk
3 tbsp olive oil
½ tsp salt
½ tsp pepper
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp cayenne pepper optional

Instructions

Heat oven to 350℉ or 325℉ for convection roast. Arrange 2-3 oven racks evenly.
Wash and dry all vegetables. Use peeler to peel the sweet potato, parsnips and carrots.
Using a large chef's knife, cut the butternut squash in half lengthwise on a cutting board. (see notes if this is difficult). Scoop out the seeds and throw away.
Place the 2 squash halves on a jelly roll pan skin sides down. Then pour 1 ½ cups water in the pan around the squash. Cover the pan with aluminum foil.
Place the pan in the preheated oven and bake for about 1 hour, or until the squash can be easily scooped out of the shell.
Meanwhile, cut the carrots, parsnips, sweet potato and turnip into small to medium pieces. Uniform size is best.
Line the second jelly roll pan with foil. Spray the foil with nonstick cooking spray. Spread out vegetables on the pan and drizzle with 1-2 TB of olive oil. Sprinkle with salt and pepper. (If the pan is too crowded, use two pans)
Place the pan(s) in the oven with the squash. Roast for 30-40 minutes, stirring the vegetables about halfway through, until very tender.
While the vegetables and squash are roasting, dice the small onion into small pieces and mince the garlic.
Place a stockpot on the stove and turn on medium-low. Add 1-2 TB of olive oil. Then add the diced onion and minced garlic, stirring occasionally until the onion is soft and translucent, about 5 minutes. Turn off heat until the next 2 steps are completed. Remove onions and garlic to a small bowl.
Remove roasted squash and vegetables from the oven when done. Let cool slightly for easier handling. Scoop the squash from its shell into a medium sized bowl.
Add about 1 cup of the roasted vegetables, 1 cup of squash, half the onion and garlic mixture and 1/2 cup chicken broth to blender. Blend for 30 seconds or until fairly smooth. There may still be some small pieces. Add the blended mixture to the stockpot.
Repeat with remaining vegetables, onion and squash 2-3 times until completed.
When all of the blended vegetables are back in the stockpot, turn burner on to medium. Add remaining ~1 cup of broth, or more if a thinner consistency is desired.
Stir in seasonings and mix well.
Add the Half&Half (or lite coconut milk) and stir well.
Heat for a few minutes until hot. Serve immediately. Makes 6 (1.5 cup) servings.