Roasted Winter Vegetable Soup

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Roasted Winter Vegetable Soup

star rating (7) rate this recipe »
Published prior to 2008

If you like the sweet, smooth taste of winter root vegetables, you'll savor this soup. Creamy without any added dairy products, this is a wonderful vegetarian soup, if you use olive oil instead of butter and substitute vegetable broth for the chicken broth. In addition, it's very high in vitamins A and C.

1 medium (2 1/2 to 3 pounds) butternut squash
3 to 5 large parsnips (1 1/2 to 2 pounds)
3 to 4 large carrots (1 to 1 1/2 pounds)
3 medium onions (12 to 14 ounces)
3 tablespoons butter or olive oil
3 to 5 cloves garlic, peeled
6 cups water, vegetable broth, or chicken broth
salt and pepper to taste

Peel the squash, parsnips, carrots and onions, and dice them into 1-inch cubes. Toss them with the butter or oil, then spread them in one layer on a lightly greased or parchment-lined baking sheet.

Roast the vegetables in a preheated 400°F oven for 30 minutes. After 30 minutes toss the vegetables around a bit, and add the garlic. Roast for an additional 30 minutes, turning the vegetables every 10 to 15 minutes; they need to brown and caramelize on the edges, to bring out their flavor.

Once the vegetables are soft and caramelized on the edges, remove them from the oven and let them cool slightly (for ease of handling). Puree them in a food processor or blender, or put through a ricer. Add some of the water or broth while processing the vegetables in order to make a smooth puree.

Place the puree in a large pot, and stir in the remaining broth or water. Bring the soup to a simmer, and season to taste with salt and pepper. Serve the soup hot. Yield: 10 cups, about 6 to 7 servings.

Nutrition information per serving (1 1/2 cups soup, 437g): 198 cal, 8g fat, 3g protein, 30g complex carbohydrates, 7g dietary fiber, 2mg cholesterol, 911mg sodium, 682mg potassium, 2194RE vitamin A, 24mg vitamin C, 1mg iron, 88mg calcium, 98mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 2, Winter 2000 issue.


  • star rating 02/03/2015
  • Mr. Mike from Oregon
  • This soup was a disappointment for us. Our family loves vegetarian and vegan soups, but I just wound up dumping 1/3 of the soup after trying it on two different nights. I found it impossible to dice up all of these vegetables and get them into one layer in an average-sized oven for roasting. We loved the Velvet Pumpkin soup recipe from this site, but we won't be making this one again.

    We're sorry that this one didn't meet your approval! In a small oven, you could roast these in two batches. You could also roast the squash only cut in half, with the seeds out, and then scoop the flesh from the pieces. Roast all the rest the in the small dice size. Either way, enjoy the process! Laurie@KAF

  • star rating 02/09/2014
  • Ranger, 19th Century Historic Trades from Harpers Ferry West Virginia
  • Who knew that roasted vegetables could be so delicious. This type of recipe was featured in a 19th century historic site cooking workshop. I wanted to find the recipe on line to share with others. This winter time recipe is very old and very American and uses those veggies hiding in root cellars!. To pump up the "good for you" food value, add sweet potatoes and dark purple top turnips.
  • star rating 02/26/2010
  • terri sue from north richland hills, TX
  • this is a fantastic soup. i don't find it that time consuming. yes it is vegan if made with olive oil. the soup is rich and flavorful. it is also inexpensive as the vegetables used are not high dollar ones, at least not in the winter. it is a company dish easily, but don't save it for just company make it for just family also.
  • star rating 01/25/2010
  • Jennifer from MA
  • I really liked this soup. Like the others have mentioned, it does take a lot of prep work to peel and chop all the veggies, but it was worth it. The roasting really brings out the flavor of the vegetables. I used my immersion blender to puree the soup, which left it a little chunkier than if I had put in a stand blender or food processor - which was fine, but I may try it in the regular blender next time for a smoother consistency.
  • star rating 11/13/2009
  • Chris from
  • This is a great soup, although, as another reviewer mentioned, it's a little time-consuming, prepping all those veggies. But once that's done the soup is practically done. And well worth it! I don't use parsnips either; I substitute either potatoes or sweet potatoes and it's always been fantastic. I've made this soup to sell at wnter farmers' markets and it's always a best seller. Make it. You'll love it. Does using vegetable oil instead of butter make this soup vegan? We are not vegan experts. have you Googled the Vegan Guidelines? Frank @ KAF.
  • star rating 09/22/2009
  • Liza from Penang, Malaysia
  • I made this recipe without the parsnips only because I didn't have any on hand. And I only used water... it turned out lovely! It was wholesome, delicious goodness that was enjoyed by the whole family including my 2 yr old. Thank you KAF:)
  • star rating 01/31/2009
  • Lorraine Grabianowski from Norton, MA
  • This recipe makes a delicious and hardy vegetarian soup that is perfect for supper on a cold winter's night. It does take some work to peel and cut all of the vegetables, but the end result is well worth the time spent. Serving this soup with a crusty loaf of bread makes for an all-around delicious meal, whether or not you are a vegetarian. My husband loves meat, but is well satisfied with this soup. As a matter of fact, he is usually the one who prepares it for the family.