Ingredients
Roasted Vegetables
- 1/2 small butternut squash (peeled, seeded, and cut into 1-inch dice) (about 2 cups)
- 3 medium parsnips (peeled, cut into 1-inch dice) (about 1 cup)
- 1 medium sweet potato (peeled, cut into 1-inch dice) (about 1 cup)
- 2 medium carrots (peeled, cut into 1-inch dice) (about 1 cup)
- 1/2 fennel bulb (quartered & sliced thin) (about 1 cup)
- 1/2 teaspoon kosher salt or coarse sea salt
- 2 tablespoons olive oil
Soup Base
- 1 medium onion (diced) (about 2 cups)
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt or coarse sea salt
- Freshly ground black pepper (to taste)
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth (homemade or store-bought)
- 2 medium russet potatoes (peeled, cut into 3/4-inch dice) (about 2 cups) (or Yukon Gold potatoes, unpeeled can also be used)
- 4-5 fresh thyme sprigs
- 1 cup milk (2%, whole, nonfat, or unsweetened plain almond milk)
- Additional salt and freshly ground black pepper (to taste)
Garnish
- Fresh thyme leaves
- Freshly ground black pepper
- Optional reserved roasted vegetables
Instructions
- Preheat and Roast Vegetables: 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 during roasting.
- Cook Onion Base: While the vegetables roast, heat 3 tablespoons olive oil in a large saucepan over low heat. Add diced onion, a pinch of salt, and a bit of pepper. Cook, stirring occasionally, until the onion is soft and translucent, about 10 minutes.
- Add Flour: Stir in the flour to the cooked onions and cook for another 3 minutes, stirring constantly to cook out the raw flour taste and thicken the base.
- Add Broth, Potatoes, and Thyme: Stir in the vegetable broth, then add the diced potatoes and fresh thyme sprigs. Bring the mixture to a boil over medium heat. Once boiling, reduce heat to low and simmer uncovered for 15 minutes or until the potatoes are soft. Remove from heat and discard thyme stems.
- Add Roasted Vegetables and Blend: Stir the roasted vegetables into the pot. Carefully transfer about 3 cups of the soup into a blender and puree until smooth. Return the pureed soup back into the pot and stir to combine, creating a thick, rich, and creamy texture.
- Finish with Milk: Stir in the milk of your choice. Place the pot back on medium-low heat and gently return the soup to a simmer, stirring frequently to prevent burning.
- Season and Serve: Taste the soup and add additional salt and pepper as desired. Serve garnished with fresh thyme leaves, freshly ground black pepper, and optionally some of the reserved roasted vegetables for extra texture and presentation.
Notes
- Vegan/Dairy-Free Option: Use unsweetened almond milk instead of dairy milk.
- Meat Option: Top the soup with crispy bacon for added flavor.
- The vegetable dice do not need to be exact; the soup is intended to have a rustic texture.
- Yukon Gold potatoes can be used instead of russet potatoes without peeling.
- This soup pairs wonderfully with crusty bread for a comforting winter meal.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
- Diet: Vegetarian
