Winter Root Vegetable Soup

This comforting soup will warm you up on wintery nights with the earthy flavors of parsnips, carrots, celery root, turnips, sweet potato, and butternut squash.

• Preparation Time: 35 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 35 mins
• Calories: 324 Calories

Ingredients

• 3 tablespoons butter
• salt and ground black pepper to taste
• 1 stalk celery, diced
• 1 teaspoon kosher salt
• 1 quart vegetable broth
• 3 carrots, peeled and cut into 1/2-inch pieces
• 3 parsnips, 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
• 0.5 teaspoon ground black pepper
• 0.25 cup olive oil
• 0.5 cup half-and-half cream
• 0.5 sweet onion, diced

Recipe Instructions

Step 1

Preheat an oven to 425 degrees F (220 degrees C).

Step 2

Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.

Step 3

Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.

Step 4

Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.