Description
A hearty, cozy chowder made with roasted winter vegetables blended into a creamy broth for a rustic and nourishing soup, perfect for chilly days.
Ingredients
Vegetables
- 2 cups butternut squash cubes
- 2 cups carrots, chopped
- 1 cup parsnips or potatoes, chopped
- 1 onion, chopped
- 3 cloves garlic
Liquids & Seasonings
- 4 cups vegetable broth
- 1 cup cream or coconut milk
- 1 tsp thyme
- Salt and pepper, to taste
- Olive oil, for roasting
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Roast Vegetables: Toss the butternut squash, carrots, parsnips or potatoes, onion, and garlic with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
- Simmer Soup: Transfer the roasted vegetables to a large pot. Add the vegetable broth and thyme, then bring to a simmer. Let it cook gently for 10 minutes to meld the flavors.
- Blend for Creaminess: Use an immersion blender or regular blender to puree part of the soup, creating a creamy texture while retaining some chunky vegetable pieces.
- Finish Soup: Stir in the cream or coconut milk to enrich the chowder. Adjust salt and pepper if needed.
- Serve: Ladle the chowder into bowls and serve warm, optionally garnished with fresh herbs or greens.
Notes
- Add kale or spinach towards the end for an extra boost of greens.
- Use coconut milk as a dairy-free option to make the chowder vegan.
- Roasting vegetables enhances their natural sweetness and depth of flavor.
- Partially blending the soup creates a nice texture contrast between creamy and chunky.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, Dinner
- Method: Roasting, Stovetop
- Cuisine: American
