Winter Root Vegetable Soup

Winter Root Vegetable Soup

This comforting winter root vegetable soup combines 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

Recipe Instructions

Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Combine parsnips, carrots, turnips, butternut squash, celery root, and sweet potato in a large roasting pan. Drizzle with olive oil; season with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss vegetables to evenly distribute seasonings.
Step 3
Roast in the preheated oven until vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
Step 4
Meanwhile, melt butter in a large pot or Dutch oven over medium heat. Stir in diced celery and onion; cook and stir until onion softened and turned translucent, about 5 minutes. Add vegetable broth; bring to a simmer, uncovered. Stir in roasted vegetables; continue simmering for 10 minutes. Purée soup with an immersion blender until smooth. Stir in half-and-half; season with salt and black pepper. Add more vegetable broth if too thick.

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

Categories

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