Roasted Winter Root Vegetable Soup

Name: Roasted Winter Root Vegetable Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons black pepper, ground, more to taste; 3 Tbsps butter; 907 grams butternut squash, peeled & cut into 1/2-inch pieces; 3 x carrots, peeled & cut into 1/2-inch pieces; 1 stalk celery, diced; 1 x celery root, peeled & cut into 1/2-inch pieces; 1 Tbsp fresh rosemary, chopped; 1 Tbsp fresh thyme, chopped; 1 teaspoon kosher salt, more to taste; 2 Tbsps olive oil; 3 x parsnips, peeled & cut into 1/2-inch pieces; 1 x sweet onion, diced; 1 x sweet potato, peeled & cut into 1/2-inch pieces; 2 x turnips, quartered; 2 quarts vegetable broth

Roasted Winter Root Vegetable Soup

You can never have too many soup recipes, so give Roasted Winter Root Vegetable Soup a try. One serving contains 239 calories, 4g of protein, and 9g of fat. This recipe serves 8. It will be a hit at your Autumn event. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up parsnips, turnips, thyme, and a few other things to make it today.