ROASTED WINTER VEGETABLE AND SQUASH SOUP
Winter squash and root vegetables are pan-roasted with herbs, then simmered in vegetable stock. I served this at Thanksgiving and it was unique, delicious, and vegan! Serve topped with chopped parsley (or sour cream, if you don't need this dish to be vegan.)
Provided by shangobunni
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a deep skillet. Add onion and saute over medium heat for 3 to 4 minutes. Add pumpkin, butternut squash, carrots, parsnip, and turnip. Season with salt and pepper. Stir to combine. Cook for 5 minutes, uncovered, stirring occasionally.
- Add thyme, rosemary, sage, parsley, and bay leaves to the pot, tucking the sprigs down into the vegetables so they can release their oils. Add garlic and continue to stir occasionally. Be careful not to let the garlic burn. Reduce heat and simmer, covered, for 5 minutes.
- Heat vegetable stock in a separate pot. Add all the vegetables from the skillet. Check seasoning and adjust if necessary. Simmer until vegetables are tender, about 15 minutes. Retrieve all herb sprigs. Serve as is or allow soup to cool and blend in a blender to desired consistency.
Nutrition Facts : Calories 354.3 calories, Carbohydrate 56.9 g, Fat 15.2 g, Fiber 12.8 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 345.9 mg, Sugar 11.1 g
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Jess Galvin
[email protected]This soup is a great way to warm up on a cold day. It's also a great way to get your daily dose of vegetables.
Shelly Sharpe
[email protected]I'm not a big fan of squash, but I really enjoyed this soup. The roasted vegetables and squash were perfectly balanced and the soup was very flavorful.
Mirza Hamiyoun Mughal
[email protected]This soup is so easy to make and it's always a hit with my family. I love that I can use whatever vegetables I have on hand.
Jaya Khanal
[email protected]I love the combination of roasted vegetables and squash in this soup. It's a hearty and flavorful soup that's perfect for a cold winter day.
Extica snr
[email protected]This soup is a great way to use up leftover roasted vegetables. It's also a great way to get your kids to eat their vegetables.
Mohammad Asad
[email protected]I'm always looking for new soup recipes and this one definitely didn't disappoint. It's easy to make and the results are delicious.
Alex Iwanowytsch
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and the roasted vegetables add a nice touch of sweetness.
legendary Hamza hyderabadi
[email protected]I followed the recipe exactly and the soup turned out great. I will definitely be making this again.
Glani Jackson
[email protected]I'm a vegetarian and I love this soup. It's so hearty and flavorful, and it's a great way to get my daily dose of vegetables.
Salin Gurung
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it!
Khalid Qaisar
[email protected]This soup was a bit too bland for my taste. I think it could have used more spices or herbs.
Admire Taona
[email protected]I'm not usually a fan of squash soup, but this recipe changed my mind. The roasted vegetables and squash were so flavorful and the soup was perfectly creamy. I'll definitely be making this again.
Blaine J
[email protected]I've made this soup several times now and it's always a hit with my family and friends. It's so easy to make and the results are always amazing. The soup is hearty and flavorful, and the roasted vegetables add a nice touch of sweetness.
Bashar
[email protected]This soup was absolutely delicious! The flavors of the roasted vegetables and squash blended perfectly, and the texture was creamy and smooth. I especially loved the addition of the sage and thyme, which gave the soup a wonderful earthy flavor.