Roasted Winter Vegetable Chowder Recipe

Name: Roasted Winter Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 small butternut squash, peeled and diced into 1/2-inch squares (about 2 cups diced); 3 medium parsnips, 1/2-inch dice (about 1 cup diced); 1 medium sweet potato, peeled and cut into 1/2-inch dice (about 1 cup diced); 2 medium carrots, 1/2-inch dice (about 1 cup diced); 1/2 fennel bulb, quartered & sliced thin (about 1 cup); 1/2 teaspoon coarse salt; 4 tablespoons olive oil, divided; 1 tablespoon butter; 1 medium onion, diced (about 2 cups diced); 2 tablespoons flour; 4 cups vegetable broth; 2 medium russet potatoes, peeled and diced into 1/2-inch squares (about 2 cups); 2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried thyme); 1 cup milk; salt and pepper

Servings: persons

1/2 small butternut squash, peeled and diced into 1/2-inch squares (about 2 cups diced)
3 medium parsnips, 1/2-inch dice (about 1 cup diced)
1 medium sweet potato, peeled and cut into 1/2-inch dice (about 1 cup diced)
2 medium carrots, 1/2-inch dice (about 1 cup diced)
1/2 fennel bulb, quartered & sliced thin (about 1 cup)
1/2 teaspoon coarse salt
4 tablespoons olive oil, divided
1 tablespoon butter
1 medium onion, diced (about 2 cups diced)
2 tablespoons flour
4 cups vegetable broth
2 medium russet potatoes, peeled and diced into 1/2-inch squares (about 2 cups)
2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried thyme)
1 cup milk
salt and pepper

1
Heat oven to 400 degrees Fahrenheit.
2
In a large bowl, toss the butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons olive oil and 1/2 teaspoon coarse salt. Spread in a single layer on a large baking sheet and place in the oven for 25 minutes, turning every 10 minutes, or until vegetables are cooked through and browning on all sides. Set aside.
3
In a large saucepan over low heat, add 2 tablespoons olive oil and 1 tablespoon butter. When the butter has melted, add the onion. Increase heat to medium and cook onions, stirring frequently, until transparent and soft, about 5 minutes.
4
Stir in the flour and, stirring constantly, cook for 3 minutes.
5
Stir in the vegetable broth and potatoes. Bring to a boil over medium heat then reduce heat to low. Simmer uncovered for 15 minutes or until potatoes are soft.
6
Stir in thyme and roasted vegetables. Return to a simmer. Carefully move about 31/2 cups soup to a large bowl. Using a blender, puree in batches until smooth. Alternatively, use an immersion blender to (carefully) puree half of the soup either in the bowl or in the pot.
7
Stir the pureed mixture back into the rest of the soup.
8
Stir in the milk and return to a simmer.
9
Taste for seasonings, adding additional salt and freshly ground pepper if desired.
10
Serve garnished with additional thyme leaves and a few sprigs of fennel fronds if desired.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/2 small butternut squash, peeled and diced into 1/2-inch squares (about 2 cups diced), 3 medium parsnips, 1/2-inch dice (about 1 cup diced), 1 medium sweet potato, peeled and cut into 1/2-inch dice (about 1 cup diced), 2 medium carrots, 1/2-inch dice (about 1 cup diced), and more.

Yes, Roasted Winter Vegetable Chowder 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.

That's it — enjoy your meal!

Roasted Winter Vegetable Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions