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Roasted Fall Vegetable Soup

This roasted vegetable soup is made by slow roasting seasonal root vegetables and squash until caramelized and smoky, then blending them into a smooth, velvety consistency. The process emphasizes roasting and pureeing to develop deep flavors and a rich texture that showcases autumn’s bounty.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound butternut squash peeled and cubed
  • 2 large carrots peeled and chopped
  • 2 parsnips parsnips peeled and chopped
  • 4 cloves garlic whole, unpeeled
  • 2 tablespoons olive oil for roasting
  • 4 cups vegetable broth heated
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Blender or immersion blender

Method
 

  1. Preheat your oven to 400°F (200°C). Place the cubed squash, chopped carrots, and parsnips on a baking sheet. Drizzle everything with olive oil, then toss to coat evenly. Spread the vegetables out in a single layer for even roasting.
  2. Roast the vegetables in the oven for about 35-40 minutes, or until they are tender and starting to caramelize around the edges. The garlic cloves will soften and turn golden.
  3. Remove the vegetables from the oven and let cool slightly. Peel the roasted garlic cloves—they should be soft and fragrant. Transfer the roasted vegetables and garlic to a blender or a large pot suitable for an immersion blender.
  4. Pour the warm vegetable broth into the blender with the roasted vegetables. Puree until smooth and creamy, adjusting the consistency with more broth if needed. Taste and season with salt and pepper as desired.
  5. Pour the soup into a pot if you used a blender, and gently heat over low heat until warmed through. Stir occasionally and check the seasoning, adding more salt or pepper if needed.
  6. Serve the soup hot, garnished with a drizzle of olive oil or fresh herbs if desired. Enjoy the rich, smoky flavors and smooth texture that celebrate the flavors of fall.

Notes

For extra depth, add a splash of balsamic vinegar before blending. Feel free to customize with thyme or rosemary for added herbaceous aroma.