Winter Root Vegetable Soup

Name: Winter Root Vegetable Soup
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 6
Ingredients: 3 parsnips, peeled and cut into 1/2-inch pieces; 3 carrots, peeled and cut into 1/2-inch pieces; 2 turnips, quartered; 1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces; 1 celery root, peeled and cut into 1/2-inch pieces; 1 sweet potato, peeled and cut into 1/2-inch pieces; 0.25 cup olive oil; 1 teaspoon kosher salt; 0.5 teaspoon ground black pepper; 3 tablespoons butter; 1 stalk celery, diced; 0.5 sweet onion, diced; 1 quart vegetable broth; 0.5 cup half-and-half cream; salt and ground black pepper to taste

4.5

(115)

90 Reviews

14 Photos

I needed to use up some winter root vegetables I had on hand, so I came up with this soup recipe. It's a creamy, savory, and slightly sweet soup that is comforting on a cold winter's night.

Submitted by LOOSENUP

Updated on December 17, 2024

14

Prep Time:

35 mins

Cook Time:

1 hr

Total Time:

1 hr 35 mins

Servings:

6

Jump to Nutrition Facts

Cook Mode (Keep screen awake)

Ingredients

1x

2x

4x

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 6 servings

3 parsnips, peeled and cut into 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
2 turnips, quartered
1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
1 celery root, peeled and cut into 1/2-inch pieces
1 sweet potato, peeled and cut into 1/2-inch pieces
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons unsalted butter
1 stalk celery, diced
½ sweet onion, diced
1 quart vegetable broth, or more as needed
½ cup half-and-half
salt and ground black pepper to taste

Directions

Preheat the oven to 425 degrees F (220 degrees C).
Combine parsnips, carrots, turnips, butternut squash, celery root, and sweet potato in a large roasting pan. Drizzle with olive oil; season with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss vegetables to evenly distribute seasonings.
Roast in the preheated oven until vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
Meanwhile, melt butter in a large pot or Dutch oven over medium heat. Stir in diced celery and onion; cook and stir until onion softened and turned translucent, about 5 minutes. Add vegetable broth; bring to a simmer, uncovered. Stir in roasted vegetables; continue simmering for 10 minutes. Purée soup with an immersion blender until smooth. Stir in half-and-half; season with salt and black pepper. Add more vegetable broth if too thick.

132 home cooks made it!

Nutrition Facts (per serving)

324	Calories
18g	Fat
41g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 324
% Daily Value *
Total Fat 18g	23%
Saturated Fat 6g	32%
Cholesterol 23mg	8%
Sodium 1786mg	78%
Total Carbohydrate 41g	15%
Dietary Fiber 10g	37%
Total Sugars 9g
Protein 5g	10%
Vitamin C 46mg	51%
Calcium 184mg	14%
Iron 3mg	14%
Potassium 1036mg	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Winter Root Vegetable Soup

Ingredients

Directions

Nutrition Facts (per serving)

You’ll Also Love