Ingredients
- Butternut squash
- Parsnips
- Sweet potato
- Carrots
- Fennel bulb
- Onion
- Russet potatoes
- Olive oil
- Vegetable stock
- Fresh thyme
- Milk (dairy or plant-based)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine diced butternut squash, parsnips, sweet potato, carrots, fennel, onion, and russet potatoes. Drizzle with 5 tablespoons of olive oil and season with salt; toss to coat.
- Spread the vegetables on a baking sheet in an even layer and roast for 30-35 minutes until tender and caramelized.
- Transfer the roasted vegetables to a large pot. Add 4 cups of vegetable stock and bring to a simmer over medium heat.
- Blend the soup using an immersion blender or in batches in a standard blender until smooth.
- Stir in 1 cup of your choice of milk and adjust seasoning with salt and pepper to taste.
- Serve warm, garnished with fresh thyme leaves and cracked pepper.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Roasting and Blending
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 5mg