Roasted Root Vegetable Soup
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.
Servings: 6 servings
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.
Notes
Roasted Pepitas
Combine 1/2 cup of raw pepitas, 1 tablespoon of olive oil, 1/8 tsp cayenne pepper, a sprinkle of salt, and a few grinds of black pepper. Toss to combine. Roast at 350 degrees for 10 minutes, stirring halfway through, and watching closely so as not to burn. Allow to cool.