Roasted Winter Vegetable And Squash Soup Recipe

Name: Roasted Winter Vegetable And Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 large onion, chopped; 1 small sugar pumpkin - peeled, seeded, and cubed; 1 small butternut squash - peeled, seeded, and cubed; 2 carrots, cut into rounds, or more to taste; 1 parsnip, cubed; 1 small turnip, cubed; salt and ground black pepper to taste; 4 sprigs fresh thyme; 3 sprigs fresh rosemary; 2 sprigs fresh sage; 1 small bunch fresh parsley (optional); 3 bay leaves; 2 cloves garlic, chopped, or more to taste; 1 quart vegetable stock

Servings: persons

1/4 cup olive oil
1 large onion, chopped
1 small sugar pumpkin - peeled, seeded, and cubed
1 small butternut squash - peeled, seeded, and cubed
2 carrots, cut into rounds, or more to taste
1 parsnip, cubed
1 small turnip, cubed
salt and ground black pepper to taste
4 sprigs fresh thyme
3 sprigs fresh rosemary
2 sprigs fresh sage
1 small bunch fresh parsley (optional)
3 bay leaves
2 cloves garlic, chopped, or more to taste
1 quart vegetable stock

1
Heat olive oil in a deep skillet. Add onion and saute over medium heat for 3 to 4 minutes. Add pumpkin, butternut squash, carrots, parsnip, and turnip. Season with salt and pepper. Stir to combine. Cook for 5 minutes, uncovered, stirring occasionally.
2
Add thyme, rosemary, sage, parsley, and bay leaves to the pot, tucking the sprigs down into the vegetables so they can release their oils. Add garlic and continue to stir occasionally. Be careful not to let the garlic burn. Reduce heat and simmer, covered, for 5 minutes.
3
Heat vegetable stock in a separate pot. Add all the vegetables from the skillet. Check seasoning and adjust if necessary. Simmer until vegetables are tender, about 15 minutes. Retrieve all herb sprigs. Serve as is or allow soup to cool and blend in a blender to desired consistency.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup olive oil, 1 large onion, chopped, 1 small sugar pumpkin - peeled, seeded, and cubed, 1 small butternut squash - peeled, seeded, and cubed, and more.

Yes, Roasted Winter Vegetable And Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Winter Vegetable And Squash Soup

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