Roasted Root Vegetable Soup

4.65 stars average

Root vegetables are drizzled with olive oil then roasted until sweet and caramelized in this simple but satisfying winter vegetable soup recipe.

Course Soup

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 160kcal

Pre-heat oven to 425 and line a baking sheet with foil.
Place the first 10 ingredients in a large bowl (butternut squash through cayenne) and toss until evenly coated in oil and spices. Scatter into a single layer and roast until vegetables are caramelized and tender, about 30-35 minutes.
4 cups peeled butternut squash cubes, 2 parsnips, 1 sweet potato, 1 medium onion, 1 carrot, 8 cloves garlic - whole, 2 tablespoons extra virgin olive oil, 1 tablespoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon cayenne or pepper
Remove vegetables from the oven and place in a high speed blender or food processor. Add honey and pulse until smooth.
2 tablespoons honey
Pour mixture into a large soup pot and stir in the chicken broth and plain yogurt. Heat over medium high heat until warmed through. Check for seasoning and adjust accordingly before serving.
4 cups low sodium chicken broth, 1 cup plain whole milk yogurt
Optional: Lightly roast the reserved butternut squash seeds in olive oil, salt and pepper for 5-6 minutes while vegetables are roasting to garnish soup before serving.
roasted butternut squash seeds

Roasting the vegetables first is a great way to add depth of flavors to your soup. You could also try grilling the vegetables first!