adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Winter Root Vegetable Soup
Winter Root Vegetable Soup
0 Likes
Prep Time:
35 minutes
Cook Time:
60 minutes
Total Time:
95 minutes
Cozy Winter Vegetable Soup: Featuring parsnips, carrots, celery root, turnips, sweet potato, and butternut squash for a comforting and earthy flavor explosion.
Ingredients:
  • 3 parsnips, peeled and cut into 1/2-inch pieces
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 1 celery root, peeled and cut into 1/2-inch pieces
  • 2 turnips, quartered
  • 1 sweet potato, peeled and cut into 1/2-inch pieces
  • 1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
  • 0.25 cup olive oil
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 3 tablespoons butter
  • 1 stalk celery, diced
  • 0.5 sweet onion, diced
  • 1 quart vegetable broth
  • 0.5 cup half-and-half cream
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C).
  • In a large roasting pan, toss parsnips, carrots, celery root, turnips, sweet potato, and butternut squash with olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of pepper until well coated.
  • Roast the vegetables in the preheated oven for 30 to 45 minutes, stirring every 15 minutes, until easily pierced with a fork.
  • In a large pot or Dutch oven over medium heat, melt butter. Add celery and onion, cook until onion has softened, about 5 minutes. Pour in vegetable broth, bring to a simmer. Add roasted vegetables and simmer for 10 minutes. Puree the soup with an immersion blender. Stir in half and half, then season with salt and pepper to taste. Adjust consistency with more vegetable broth if needed.

Similar Recipes