Winter Solstice Soup
Embrace the cozy warmth of the season with Winter Solstice Soup, a velvety blend of hearty root vegetables and warming spices perfect for chilly days. This vibrant, dairy-free soup combines the earthy sweetness of butternut squash and parsnips with the creaminess of coconut milk, balanced by aromatic hints of cumin, smoked paprika, and cinnamon. Packed with wholesome ingredients like carrots, celery, and Russet potatoes, this nutritious recipe is simmered to perfection before being puréed into a smooth, comforting bowl of goodness. Ideal for a festive gathering or a weeknight dinner, this vegetarian soup is ready in under an hour and can be garnished with fresh parsley for an extra touch of brightness. Celebrate the winter season with a dish that is as nourishing as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 medium parsnips, diced
- 2 stalks celery stalks, diced
- 2 cups butternut squash, peeled and cubed
- 1 medium Russet potato, peeled and cubed
- 6 cups vegetable broth
- 1 cup canned coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 tablespoon fresh thyme, leaves only
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-5 minutes, stirring frequently, until softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced carrots, parsnips, and celery to the pot. Cook for 5 minutes, stirring occasionally, to allow the vegetables to slightly soften.
Add the butternut squash and Russet potato to the pot, stirring to combine with the other vegetables.
Pour in the vegetable broth and bring the mixture to a boil.
Lower the heat to a simmer and add the ground cumin, ground coriander, smoked paprika, ground cinnamon, salt, and black pepper. Stir well to incorporate the spices.
Cover the pot with a lid and let the soup simmer for 25-30 minutes, or until the vegetables are tender and easily pierced with a fork.
Using an immersion blender, purée the soup in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
Stir in the canned coconut milk and fresh thyme leaves, and let the soup gently heat through for 2-3 minutes.
Taste and adjust seasoning with additional salt or pepper, if needed.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5964 mg | 259% | |
| Total Carbohydrate | 236.3 g | 86% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 56.3 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 613 mg | 47% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 6539 mg | 139% | |
*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.
