There’s nothing quite like a big bowl of soup to warm you up from the inside out! While standing over the stove for a few hours is one way to beat the chill, I prefer soups that are a little bit lower maintenance. This wonderful roasted fall vegetable soup is easy to put together and so delicious that you’ll find yourself making it all season long.
A variety of delicious fall vegetables are used in this soup, including sweet potato, butternut squash, carrots and parsnips. The vegetables are tossed with olive oil and roasted until they are tender. The roasting brings out plenty of natural sweetness and intensifies the flavor of each vegetable, making a more flavorful soup with very little hands-on time.
I used approximately equal parts of each vegetable, but feel free to change up the ratios based on how many of each vegetable you have on hand. For instance, you might find that you have more sweet potatoes than parsnip, and that is perfectly okay.
In addition to the fall vegetables, I added a half an onion and a few cloves of garlic to my pan to build up even more flavor.
Making the Soup
Once you have your vegetables, they’ll need to be cleaned and peeled before roasting. While you can easily remove the peel of a sweet potato or butternut squash after cooking (unlike the exterior of a carrot), it will make your life easier to peel them in advance with a vegetable peeler. It does require a little bit of prep to get all of the vegetables peeled and cubed, but the rest of the work is done in the oven, where they simply roast until they are tender.
Check for completion by inserting the tip of into a couple of the vegetable chunks. If the slides in easily and the veggies slip off without resistance, they’re cooked. These fall veggies all cook at approximately the same rate, so try to cut them into chunks that are about the same size. I recommend aiming for 1-inch cubes, but don’t worry about cutting them neatly, because they are going to be pureed after roasting.
Once the vegetables are cooked, let them cool down for a few minutes, then transfer them to a food processor or blender. Warm up some chicken stock on the stove top and pour it in with the veggies, then puree until the soup is smooth. You can easily change the thickness of the soup by adding more or less stock.
If you’re not familiar with pureeing hot things, you may want to vent the top of your blender or food processor to allow steam to escape.
It’s possible for the steam to pop the lid off when hot liquids are being pureed. My blender is also large enough to hold a whole batch of soup, but you might need to puree yours in batches if it is not.
How to Serve Your Roasted Veggie Soup
The soup is ready to eat as soon as it has been pureed. If you need to heat it up again, simply transfer it back to a large stockpot and bring it back up to a simmer.
As long as you heat the stock before pureeing, it should be at the perfect serving temperature right out of the blender.
The number of people that this soup will feed depends on how you’re serving it. If you’re going to serve it as a main course, with a salad or a half a sandwich, than it will serve four to six people. If you’re going to serve it as a first course before a holiday meal, it will serve at least eight people.
I like to top my soup with a drizzle of heavy cream, sour cream or yogurt to add a little bit of contrast to the rich vegetables. A sprinkle of diced chives gives a pop of color and brings out the onion in the soup.
If you don’t mind a little more cooking, some crisp bacon bits or pancetta are also a great option for garnish. Leftover soup can be stored in the fridge and reheated to serve, too.
Roasted Fall Vegetable Soup Recipe
- 8 ounces (1 large) sweet potato
- 12 ounces peeled, cubed butternut squash
- 12 ounces peeled, cubed carrots
- 12 ounces peeled, cubed parsnip
- ½ onion, cut into chunks
- 3-4 whole garlic cloves, peeled
- 2-3 tablespoons olive oil
- Salt and pepper, to taste
- 3-4 cups chicken or vegetable stock
Preheat oven to 400 F. Line a sheet pan with aluminum foil.
Arrange vegetables on the prepared pan and drizzle with olive oil. Roast until tender, about 25-30 minutes. Allow vegetables to cool slightly.
Bring chicken or vegetable stock to a simmer on the stove top.
Transfer vegetables to a food processor or blender. Add in 3 cups of chicken stock, as well as salt and pepper. Puree until very smooth.
Add additional stock to thin soup to desired consistency. It is okay to puree soup in batches if needed. Serve hot.