Roasted Root Vegetable Soup with butternut squash, sweet potatoes, parsnips & carrots! The perfect healthy fall soup recipe! Gluten-Free, dairy-free, vegan, & paleo!
Happy Monday Everyone! Are you loving this fall weather? I definitely am...and you knew it was only a matter of time before I started filling your recipe boxes with delicious fall soups like this vegetable soup, chicken pot pie soup, and this sausage kale soup! This Roasted Root Vegetable Soup is an absolutely wonderful way to usher in the fall!
This soup is made with vegetables! That's it (and a little vegetable stock)! Butternut squash, sweet potatoes, parsnips and carrots are roasted to golden perfection and then blended together {In the Vitamix of course} to make a creamy dreamy soup you won't be able to stop eating!
The inspiration for this recipe came from a friend and mentor who has meant so much to me over the years! When I was newly married {and then after I had my first child} she took me under her wing and welcomed me into her life. She taught me how to cook some of her favorite dishes while sharing her wisdom and heart with my young(er) self.
I am forever grateful for her influence in my life, the love she has shown me and my family over the years, and her legacy of this delicious soup! š
Roasted Root Vegetable Soup is Paleo, Vegan & Gluten-free!
Any who...back to this recipe! Since it's made with only veggies...this Roasted Vegetable Soup is vegan, gluten-free, dairy-free, sugar-free, AND paleo...which means literally anyone from any walk of life could grab a spoon and dive on in!
How to Make Root Vegetable Soup:
This root vegetable soup is SO easy to make!
- Roast the veggies. Simply toss the vegetables in the oven drizzled with a little olive oil and your'e good to go! One helpful tip is to keep the vegetables separated on the pan. Different veggies roast at different speeds (e.g. carrots roast faster than sweet potatoes), so you will want to be able to remove some from the oven before others.
- Use a Vitamix! Add vegetable broth and then the veggies to your vitamix and blend until the mixture becomes warm and steams.
- Stovetop option. You can also add the broth and roasted root vegetables to a pot on the stovetop and blend with a hand-held immersion blender until smooth. Then warm it on the oven.
Roasted Root Vegetable Soup: Ingredients/Substitutions
You can find all the ingredients to make this Roasted Vegetable Soup at your local farmer's market! October is my favorite month of the year to visit the farmer's market! The rich, beautiful fall produce becomes readily available and I just can't help myself! Apples, squash, carrots, beets, and the list goes on and on! We visit our city's market most Saturday mornings and stock up on our favorite fresh veggies from some amazing local farms!
So, I implore you to head to your local market this weekend, bring home a bounty of delicious produce, and get cooking! š Here are a few notes on the ingredients used in this Roasted Root Vegetable Soup:
- Vegetable Stock. Chicken stock can be substituted for vegetable stock, but keep in mind then this recipe will no longer be vegan/vegetarian!
- Carrots & Parsnips. I absolute adore the flavor that both of these sweet root vegetables add to this healthy vegetable soup. If you can't find parsnips, you can substitute equal amounts of carrots for them! However, I think the parsnips really make this Roasted Root Vegetable Soup special!
- Sweet potato/butternut squash. These vegetables can also be substituted for each other (e.g. if you can't find butternut squash, simply replace it with more sweet potato, and vice versa).
- Other vegetables. Pumpkin, beet, purple sweet potato, etc. etc. are also great veggies to roast and toss in this soup!
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Roasted Root Vegetable Soup
Ingredients
- 3 large carrots about 1 cup
- 3 Parsnips (about 1 cup)
- 1 medium sweet potato (about 1 cup)
- 1 small butternut squash (about 2 cups)
- 2-4 TBS Olive Oil
- Salt & Pepper to taste
- 1 quart Vegetable Broth
Instructions
- Preheat oven to 425 Degrees F. Grease two large baking
- Peel and cut all the vegetables into similar size chunks, drizzle olive oil (enough to coat the veggies) and sprinkle with salt and pepper!
- Place parsnips & carrots on one baking sheet, and butternut squash & sweet potatoes on the other.
- Place both pans in the oven and roast for 20 minutes. Stir and continue roasting (stirring every 10-15 minutes) until all the veggies are golden-brown!
- Pour 3 cups of the vegetable broth into a Vitamix (or other high-powered blender).
- Add all your vegetables and place lid onto the top. Choose the āSoupā preset and press start. Blend until program is finished. (If you do not have presets on your blender, simply start blending at the lowest speed and slowly increase to high, blend until soup is smooth and hot).
- Taste and add more vegetable broth, salt and pepper to reach your desired taste and consistency.
- Serve hot!
Nutrition
#Eat Seasonal October
Not only is today Monday, and the day I officially enter my 30s (like I'm not just 30, but I've been 30 for 1 year...yikes)...but it's also the day that an amazing group of bloggers is joining together to encourage all of our wonderful readers to Eat Seasonally!
My sweet friend Becky over at The Vintage Mixer began this group well before I entered the blog-o-sphere, and I am grateful to get to participate! Check out her October Seasonal Produce Guide to learn what is in season this month!
So here it is...a treasure trove of beautiful fall recipes that are perfect to make in October from some of the most talented bloggers I know! Click on the links below for some October cooking inspiration! Join in the fun by tagging your photos with #eatseasonal!
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Nell
Just found this recipe. The only ingredient I'm missing is parsnips. Anything to substitute or alright to omit it?
Maribel
This is one of my favorite recipes to make with my vitamix. Especially during this time of the year š
Laura
I'm so glad you love it Maribel! It's such a cozy and comforting (but still healthy) soup!