Root vegetables are drizzled with olive oil then roasted until sweet and caramelized in this simple but satisfying winter vegetable soup recipe. Chipotle peppers add subtle heat and smoky flavor.

Soup season is the best season, am I right? As much as I love salads, (and believe me, you know this girl loves salad!), there is just magical about soup season. 

This creamy roasted root vegetable soup recipe is more of a rough guideline than a specific recipe you have to follow to a T. Ideal for any root vegetables you may have on hand, feel free to use whatever you have sitting around including potatoes, parsnips, carrots, squash and more.

The real secret to this mouth-watering soup is the balance of sweet honey, smoked paprika and tangy whole milk yogurt. For added texture and crunch, I love roasting a handful of the reserved butternut squash seeds to sprinkle on top right before serving.

If you prefer more of a kick, double the cayenne or puree a couple chipotle peppers in adobo sauce when pulsing the roasted vegetables. Want it sweeter? Drizzle in more honey. Prefer it creamier? Stir in more yogurt.

Whatever you do, just make this soup your own. You won’t regret it.

Your spoon is waiting.

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Roasted Root Vegetable Soup

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hrs

 

Root vegetables are drizzled with olive oil then roasted until sweet and caramelized in this simple but satisfying winter vegetable soup recipe.

Course: Soup

Servings: 8

Calories: 160 kcal

Author: Liz DellaCroce

Ingredients

• 4 cups peeled butternut squash cubes
• 2 parsnips peeled and cut in 2-inch pieces
• 1 sweet potato peeled and cut in 2-inch pieces
• 1 medium onion quartered
• 1 carrot peeled and cut in 2-inch pieces
• 8 cloves garlic - whole peeled
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon cayenne or pepper
• 2 tablespoons honey
• 1 cup plain whole milk yogurt
• 4 cups low sodium chicken broth
• roasted butternut squash seeds optional garnish

US Measurements - Convert to Metric

Instructions

1. Pre-heat oven to 425 and line a baking sheet with foil.
2. Place first 10 ingredients in a large bowl (butternut squash through cayenne) and toss until evenly coated in oil and spices. Scatter into a single layer and roast until vegetables are caramelized and tender, about 30-35 minutes.
3. Remove vegetables from the oven and place in a high speed blender or food processor. Add honey and pulse until smooth.
4. Pour mixture into a large soup pot and stir in the chicken broth and plain yogurt. Heat over medium high heat until warmed through. Check for seasoning and adjust accordingly before serving.
5. Optional: Lightly roast the reserved butternut squash seeds in olive oil, salt and pepper for 5-6 minutes while vegetables are roasting to garnish soup before serving.

Nutrition Facts

Roasted Root Vegetable Soup

Amount Per Serving

Calories 160 Calories from Fat 43

% Daily Value*

Total Fat 4.8g 7%

Saturated Fat 1.2g 6%

Trans Fat 3.6g

Polyunsaturated Fat 3.6g

Cholesterol 4mg 1%

Sodium 606mg 25%

Total Carbohydrates 27.8g 9%

Dietary Fiber 4.5g 18%

Sugars 11.4g

Protein 3.7g 7%

* Percent Daily Values are based on a 2000 calorie diet.

Photography by Alejandro Photography // Recipe by The Lemon Bowl

Disclosure: I am honored to be a Milk Means More Dairy Ambassador. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.

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Click on my Pinterest board to see more of my soup recipes!