A thick and hearty soup with butternut squash, sweet potatoes, parsnips, and more. Serve with a crusty loaf of bread for a cozy winter dinner. And don't worry about your vegetable dices being exact. It's supposed to be rustic!
Provided by Kare for Kitchen Treaty
Time 1h15m
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees Fahrenheit.
- In a large bowl, toss the butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons olive oil and 1/2 teaspoon coarse salt. Spread in a single layer on a large baking sheet and roast until tender and browned in places, about 40 minutes, turning a couple of times while roasting.
- While the veggies are roasting, prepare the base of the soup. To a large saucepan over low heat, add 3 tablespoons olive oil. Add the onion along with a pinch of salt and a bit of pepper, then cook, stirring occasionally, until soft, about 10 minutes.
- Stir in the flour and cook for 3 minutes, stirring constantly.
- Stir in the vegetable broth. Add the potatoes and thyme. Bring to a boil over medium heat then reduce heat to low. Simmer uncovered for 15 minutes or until potatoes are soft. Remove from heat. Pick out the thyme stems and discard.
- Stir in the roasted vegetables. Carefully transfer about 3 cups of the chowder to the pitcher of a blender. Puree until smooth. Return the pureed mixture to the pot and stir to combine. The soup should be thick, rich, and creamy.
- Stir in the milk. Place the pot back on the burner, and, with the heat on medium-low, return to a simmer, stirring often to prevent burning.
- Taste and add additional salt and pepper if desired.
- Serve garnished with an additional turn of cracked pepper and thyme leaves. Sometimes, I'll reserve a few of the roasted veggies for garnish too.
Nutrition Facts : ServingSize 1 /6 of recipe (about 1 1/2 cups), Calories 374 kcal, Sugar 11 g, Sodium 546 mg, Fat 14 g, SaturatedFat 2 g, Carbohydrate 51 g, Fiber 8 g, Protein 13 g, Cholesterol 4 mg
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Md Nizum Nizum
[email protected]This chowder was easy to make and very flavorful. I used a mix of fresh and frozen vegetables, and it turned out great. I also added a bit of chopped fresh parsley for garnish.
Sorifunnisa Mukta
[email protected]I'm a big fan of chowder, and this recipe was one of the best I've ever tried. The roasted vegetables added a delicious depth of flavor, and the creamy broth was perfect for a cold winter day. I highly recommend this recipe.
salma bmd
[email protected]This chowder was a great way to warm up on a cold winter day. It was hearty and flavorful, and the roasted vegetables added a nice touch of sweetness. I would definitely make this again.
Elon Matana (Old School)
[email protected]This chowder was a bit bland for my taste, so I added some extra salt and pepper. I also added a bit of chopped fresh thyme for extra flavor.
qazi abdulamin
[email protected]I loved the roasted vegetables in this chowder. They added a nice smoky flavor. I also used a combination of light and heavy cream, which made the chowder extra creamy and delicious.
Najimudeen Ameerdeen
[email protected]This chowder was easy to make and very flavorful. I used a mix of fresh and frozen vegetables, and it turned out great. I also added a bit of chopped fresh parsley for garnish.
dina tkedik
[email protected]I'm a big fan of chowder, and this recipe was one of the best I've ever tried. The roasted vegetables added a delicious depth of flavor, and the creamy broth was perfect for a cold winter day. I highly recommend this recipe.
jai Page
[email protected]This chowder was a great way to warm up on a cold winter day. It was hearty and flavorful, and the roasted vegetables added a nice touch of sweetness. I would definitely make this again.
Jada Fortner
[email protected]This chowder was a bit bland for my taste, so I added some extra salt and pepper. I also added a bit of chopped fresh thyme for extra flavor.
Pedagogy
[email protected]I loved the roasted vegetables in this chowder. They added a nice smoky flavor. I also used a combination of light and heavy cream, which made the chowder extra creamy and delicious.
Nishika Kumar
[email protected]This chowder was easy to make and very flavorful. I used a mix of fresh and frozen vegetables, and it turned out great. I also added a bit of chopped fresh parsley for garnish.
Yair O Hernandez
[email protected]I'm not a big fan of seafood, so I omitted the shrimp and scallops from this recipe. It was still delicious, and I would definitely make it again without the seafood.
Ali Raj
[email protected]This chowder was a bit too thick for my taste, so I added a bit more broth to thin it out. I also used frozen vegetables instead of fresh, and it still turned out great.
Heba Mourad
[email protected]I made this chowder for a potluck, and it was a huge success. Everyone loved the unique flavor combination, and I got lots of compliments. I'll definitely be making this again for my next party.
Nash Manzombe
[email protected]This was a great way to use up some leftover vegetables. I roasted a mix of carrots, parsnips, and sweet potatoes, and they added a lovely sweetness to the chowder. I also added a bit of smoked paprika for a smoky flavor.
Marufuzzaman Shimon
[email protected]I'm a big fan of chowder, and this recipe did not disappoint. The combination of roasted vegetables, creamy broth, and tender seafood was perfect. I highly recommend this recipe.
Ra ju
[email protected]This chowder was a hit with my family! It was hearty and flavorful, and the roasted vegetables added a delicious depth of flavor. I'll definitely be making this again.