Roasted Autumn Vegetable Soup
Warm up your autumn days with this rich and velvety Roasted Autumn Vegetable Soup, a comforting blend of roasted butternut squash, sweet potatoes, carrots, parsnips, and garlic, all caramelized to perfection in the oven. Infused with earthy thyme and warm spices like cinnamon and nutmeg, this hearty soup boasts a luxurious depth of flavor that's enhanced by the optional addition of creamy coconut milk. Packed with wholesome vegetables and simmered in savory vegetable broth, this gluten-free and vegan-friendly recipe is as nutritious as it is delicious. Perfectly finished with crunchy toasted pumpkin seeds or a drizzle of olive oil, this soup is a must-try for cozy fall evenings or holiday starters. Ready in just over an hour, it’s your next go-to recipe for healthy comfort food that's big on flavor and simplicity.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 pounds) butternut squash
- 4 medium carrots
- 3 medium parsnips
- 1 large sweet potato
- 1 large yellow onion
- 4 cloves garlic
- 3 tablespoons olive oil
- 5 cups vegetable broth
- 1 cup coconut milk (optional)
- 1 teaspoon (chopped) fresh thyme
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) ground black pepper
- 0.25 cup pumpkin seeds (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Peel and chop the butternut squash, carrots, parsnips, and sweet potato into roughly 1-inch cubes. Place them on a large baking sheet.
Peel and quarter the yellow onion, and add it to the baking sheet along with the whole garlic cloves.
Drizzle the vegetables with 3 tablespoons of olive oil. Sprinkle with 1 teaspoon of salt and 0.5 teaspoons of ground black pepper. Toss everything to coat evenly.
Spread the vegetables in a single layer on the baking sheet and roast in the preheated oven for 30-35 minutes, turning once halfway through, until caramelized and tender.
Once the vegetables are done roasting, transfer them to a large pot.
Add 5 cups of vegetable broth, 1 teaspoon of fresh thyme, 0.5 teaspoons of ground cinnamon, and 0.25 teaspoons of ground nutmeg to the pot.
Bring the mixture to a simmer over medium heat and cook for 10 minutes to let the flavors meld.
Use an immersion blender to puree the soup until smooth. Alternatively, work in batches and puree the soup in a blender, then return it to the pot.
If desired, stir in 1 cup of coconut milk for added creaminess. Adjust the seasoning with more salt or pepper to taste.
Heat the soup over low heat until warmed through, then ladle it into bowls.
Garnish with toasted pumpkin seeds, a drizzle of olive oil, or a sprig of fresh thyme, if desired. Serve hot.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 15.0 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1489 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
