Roasted Two Squash, Parsnip, Sweet Potato, Celery, Carrot Soup

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Total Time
2hrs 15mins
Prep
2 hrs
Cook
15 mins

A delicious soup that I wanted to share with you.. I found this recipe on line at CHTV in Canada. It is originally called Butternut Squash Soup.

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Ingredients

Nutrition

Directions

  1. Peel the squash, parsnips, sweet potato, celery root, carrot, onion and red pepper cut into one inch pieces.
  2. Place vegetable and whole garlic cloves in a roasting pan, toss in olive oil to coat and season to taste with salt and pepper. Roast vegetables in oven for 30 to 40 minute until golden brown.
  3. Remove from oven and add to large pot along with 3 L of chicken stock. Bring to a boil, then simmer over medium-low heat for one hour.
  4. Puree soup in blender or with hand-held blender until smooth. Add cumin, coriander, cinnamon and nutmeg. Simmer 15 minutes and then strain through sieve. For richer soup add 1 cup of whipping cream.
  5. Return soup to boil before serving.
Most Helpful

5 5

This was fantastic! And so easy - basically you spend most of the time off doing something else while veggies roast and simmer. The roasting makes the vegetables so richly flavorful that I almost didn't want to add the spices. I left out the cumin, but the other spices were really nice. My soup was pretty watery at the end so I took out about half the stock before blending, and didn't add the milk. It might be good topped with yogurt though. Thanks for sharing - I love soups, and this is a new favorite!

5 5

Amazing! I love roasted veggie soups and this one is fabulous. I left out the cinnamon, but only because I'm not a fan of cinnamon. Love the mix of root veggies - it adds depth to the mixture of flavors.