Roasted Two Squash Parsnip Sweet Potato Celery Carrot Soup
Warm, velvety, and packed with nourishing flavors, this Roasted Two Squash Parsnip Sweet Potato Celery Carrot Soup is the ultimate comfort food for fall and winter. Highlighting the natural sweetness of roasted butternut squash, acorn squash, and sweet potatoes, combined with earthy parsnips, carrots, and celery, this hearty soup is seasoned with a touch of cumin, thyme, and cinnamon for an added layer of warmth. Roasting the vegetables enhances their caramelized richness, while blending them with vegetable broth creates a creamy, wholesome base. Optional coconut milk adds an extra silky texture, and a sprinkle of fresh parsley provides a bright finishing touch. Perfectly suited as a cozy meal alongside crusty bread or enjoyed on its own, this vibrant soup is gluten-free, dairy-free, and packed with wholesome ingredients for a nutritious and satisfying bowl.
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Recipe Information
Ingredients
- 1 medium-sized Butternut squash
- 1 medium-sized Acorn squash
- 2 large Parsnips
- 2 large Sweet potatoes
- 3 stalks Celery stalks
- 3 large Carrots
- 4 cloves Garlic
- 1 large Yellow onion
- 6 cups Vegetable broth
- 4 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Coconut milk (optional)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Cut the butternut squash and acorn squash in half lengthwise and scoop out the seeds. Peel and chop the parsnips, sweet potatoes, carrots, and celery into 1-inch chunks.
Place the squashes cut-side down on the prepared baking sheet. Arrange the parsnips, sweet potatoes, carrots, and celery around the squashes. Toss the vegetables with 3 tablespoons of olive oil and sprinkle with 0.5 teaspoon of salt and black pepper.
Roast the vegetables in the oven for 35-40 minutes, or until they are tender and slightly caramelized. Remove and set aside to cool slightly.
Meanwhile, dice the onion and mince the garlic. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and sauté for 5 minutes, or until softened. Add the garlic, thyme, cumin, and cinnamon, and cook for 1 minute until fragrant.
Scoop the roasted flesh out of the butternut and acorn squashes, discarding the skins. Add the roasted vegetables and squash flesh to the pot.
Pour in the vegetable broth and stir to combine. Bring the mixture to a simmer and cook for 15 minutes.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, blend the soup in batches using a countertop blender, being careful with the hot liquid.
If desired, stir in the coconut milk for added creaminess. Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 15.8 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1515 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.
