This Roasted Root Vegetable Soup is rich and creamy – with no guilt! The vegetables are roasted to perfection and blended in to a silky, flavorful, nutritious soup. Best served with charred bread, roasted pepitas, and over the course of an entire afternoon.
There is something so comforting about a warm bowl of homemade soup.
It’s the cure for a nagging cold, warms you tip to toe after a day on the slopes, and, as some might argue – literally feeds the soul.
My best friend Kaylee jokes that she has no idea how to make a “reasonable” amount of soup. There seems to always be enough to feed an army, and in all reality, that monstrous amount only feeds 4 – but over the course of 8 hours. It’s left to bubble on the stove all afternoon, waiting for someone to lazily shuffle over, ladle up a big bowl, and return to the couch to enjoy.
Sound like your kind of Sunday? Yea, me too.
Especially when this Roasted Root Vegetable Soup is part of it.
So delicious. So creamy. So flavorful. And….so nutritious!
Butternut squash, parsnips, sweet potatoes, carrots, onion, and garlic.
All deliciously roasted to perfection, blended with vegetable broth, and transforming in to a velvety and rich soup.
I like serving this Roasted Root Vegetable Soup (well, if I’m being honest – any soup) with toasted bread. You need a little something to scoop up all that deliciousness.
Since this soup is creamy, I also like adding some Roasted Pepitas on top, offering a little spicy crunch. They’re so simple, and are great to have on hand to throw in to salads, top dips, or to simply eat plain.
So: is this soup on your weekend lineup? Give it a try! It also freezes beautifully, which means you’ll have that “simmered on the stove all day” feel good food at your fingertips, even on your busiest weeknights.
Did you love this Roasted Root Vegetable Soup? Let me know! Comment below, or snap a picture and share on Instagram, Facebook, or Twitter with me! Tag #sohappyyoulikedit so I can see what you’re making!
Roasted Root Vegetable Soup
Ingredients
- 2 parsnips, scrubbed and cut in to medium sized pieces
- 2 cups butternut squash cubed
- 3 carrots, scrubbed and cut in to medium sized pieces
- 1 medium sweet potato, scrubbed and cut in to medium sized pieces
- 1 medium sweet onion, chopped
- 4 garlic cloves skins removed
- 1 Tbsp olive oil
- Coarse salt and ground pepper
- 6 cups vegetable stock (more as needed)
- Roasted pepitas, for serving *Recipe Below
Instructions
- Preheat oven to 350 degrees.
- Prep vegetables, placing in a baking dish. Drizzle with olive oil, tossing to combine Sprinkle with coarse salt and freshly cracked pepper. Roast for 60 minutes, or until fork tender.
- Transfer roasted vegetables to a stock pot. Pour in vegetable stock, and bring to simmer.
- Using an immersion blender, blend soup until smooth. You can also ladle soup in to a food processor or blender (just don't heat it too hot before doing this), and return to pot.
- Taste soup, seasoning with salt and pepper to your liking. Return soup to a simmer.
- Serve with charred bread and roasted pepitas.