Roasted Root Vegetable Soup

2020 huh?

I wanted to end this year on a positive note. We’ve changed with this year. We’ve shifted in our priorities, our worries, our passions and our time. My hope for anyone reading this is that the hope of the next year carries you through whatever troubles you’ve felt this year.

Wishing you all a healthy, happy, healing and hearty New Year. May we all be able to wander as freely as we once did.

Roasted Root Vegetable Soup

A delicious soup for the New Year
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Course: Soup
Cuisine: French
Keyword: apples, butternut squash, Celery Root, homemade soup, parsnips, tarragon
Servings: 10
Calories: 327kcal

Ingredients

  • 2 lb cubed butternut squash
  • 1 celery root large, peeled and cubed
  • 5 parsnips peeled and chopped
  • 2 cups heavy cream
  • 32 oz low sodium chicken broth
  • 2 honey crisp apples
  • 1 bunch tarragon
  • 1 tbsp apple cider vinegar

Instructions

  • Preheat oven to 400°
  • Line baking sheet with parchment paper and set beside cutting board
  • Add butternut squash to baking sheet
  • Peel and slice parsnips and add to sheet
  • Peel celery root with a small knife and cube. Add to sheet
  • Core and peels apples, add to sheet
  • Remove leaves from tarragon sprig and place on top of vegetables
  • Toss mixture with a little olive oil and season with salt and pepper to taste (I generously used kosher salt and pepper)
  • Roast at 400° for 40 minutes
  • Carefully remove tray from oven and set aside to cool slightly
  • In a large stock pot, pour in low sodium chicken broth and add two tablespoons of butter
  • Carefully add the vegetable mixture and bring to a gentle boil on medium heat
  • Lower heat to low and simmer for 20 minutes
  • Add 2 cups of heavy cream and blend thoroughly with immersion blender
  • I allotted up to a tablespoon of apple cider vinegar, but add teaspoon by teaspoon until you reach your desired taste (mine was 2 1/2 teaspoons)
  • Garnish with sprig of tarragon and serve

Nutrition

Calories: 327kcal | Carbohydrates: 38g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 123mg | Potassium: 982mg | Fiber: 8g | Sugar: 11g | Vitamin A: 10396IU | Vitamin C: 40mg | Calcium: 145mg | Iron: 2mg
Tried this recipe?Let us know how it was!

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