Flavor Friday - Roasted Winter Vegetable Soup

A hearty, warming soup featuring the best of winter’s bounty—carrots, parsnips, and butternut squash. Perfect for cozy evenings!

Ingredients

• 3 large carrots, peeled and chopped

• 2 parsnips, peeled and chopped

• 1 medium butternut squash, peeled, seeded, and cubed

• 1 medium onion, roughly chopped

• 4 garlic cloves, peeled

• 3 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp ground cumin

• 1/2 tsp smoked paprika (optional)

• 4 cups vegetable broth (add more for a thinner soup)

• 1/2 cup heavy cream or coconut milk (optional, for creaminess)

• Fresh parsley, for garnish

Instructions

1. Preheat Oven

• Preheat your oven to 400°F (200°C).

2. Prepare Vegetables

• Place the chopped carrots, parsnips, butternut squash, onion, and garlic on a large baking sheet.

• Drizzle with olive oil, then sprinkle with salt, pepper, cumin, and smoked paprika. Toss to coat evenly.

3. Roast Vegetables

• Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized around the edges.

4. Blend the Soup

• Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a simmer over medium heat.

• Use an immersion blender to blend the soup until smooth, or transfer the mixture to a countertop blender in batches.

5. Adjust Consistency

• Add more vegetable broth if needed to reach your desired soup consistency. Stir in the heavy cream or coconut milk for a richer texture, if desired.

6. Reheat and Season

• Taste and adjust seasoning with more salt or pepper, if needed. Simmer for another 5 minutes to meld flavors.

7. Serve and Garnish

• Ladle the soup into bowls and garnish with fresh parsley. Serve warm with a slice of crusty bread or a side salad.

Tips

• Make it Vegan: Use coconut milk instead of heavy cream for a vegan-friendly version.

• Add Protein: Top with roasted chickpeas or a dollop of plain yogurt for added protein.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.