Winter Root Vegetable Soup

This winter root vegetable soup recipe combines the earthy, comfort flavors of parsnips, carrots, celery root, turnips, sweet potato, and butternut squash.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 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 the oven to 425 degrees F (220 degrees C).

Step 2

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

Step 3

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 ½ teaspoon black pepper. Toss vegetables to evenly distribute seasonings.

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 soup seems too thick.