Roasted Vegetable Soup

De.Ma.Cuisine's picture

Jan. 24, 2013

I love soup. I love winter and cold weather. Since its been pretty chilly here (although not yesterday it was 80F where I grew up, it was 70 degrees colder. Im sorry.), Ive been making lots of soups. This makes me happy. Last week some friends were over for dinner. I made a Roasted Vegetable Soup. They really liked it and asked for the recipe. So I thought that since were getting lots of the veggies that go in this type of soup in our Abundant Harvest Organics box, Id make it for the show.


Butternut squash/Winter squash 1 (quartered)
Yam/Sweet potato 1 (quartered)
Onion 1 (quartered)
Carrots 2
Garlic head 1 (top sliced off)
Watermelon radish/Daikon radish 1 (quartered)
Rutabaga/Turnip 1 (peeled and cut into 6 pieces)
Butter 2 Tablespoon
Olive oil 1 Tablespoon
Salt 1 Teaspoon
Pepper 1 Pinch
Cayenne 1 Pinch
Nutmeg 1 Pinch
Ginger 1 Pinch
Milk 1 Cup (16 tbs)
Water/Vegetable stock 5 Cup (80 tbs)
Maple syrup 1 Teaspoon
Lemon juice/Balsamic vinegar 2 Teaspoon
Croutons 1 Dash (for topping)
Parmesan cheese 1/4 Cup (4 tbs) (for topping)


Getting Ready:

1. Pre-heat oven to 350F.

2. Drizzle garlic with olive oil and wrap in foil. Toss remaining veggies with olive oil. Place on two baking sheets and roast (flipping once partway through, if desired), for 60-75 minutes (radish, garlic, yams, onion, and rutabaga may take the lesser amount of time).

3. Remove from oven and let cool slightly.

4. Scrape squash pulp from skin, squeeze garlic from skin.


1. Heat soup pot. Add butter and brown (watch it so it doesn’t burn).

2. Add veggies to browned butter, along with olive oil, and seasonings. Cook 3-5 minutes, stirring occasionally.

3. Add water (or stock) and bring to a boil.

4. Turn heat off, add milk, maple syrup, and lemon juice. Blend with hand blender (or in a regular blender – be sure to remove the plug from the lid and cover with a clean towel) until smooth. Add more water if it’s too thick.

5. Taste, adjust seasoning if desired. Return to heat and cook a few minutes more, but don’t boil.


1. Serve topped with croutons (cubed bread, tossed with olive oil, salt, and pepper, baked at 350F for 10-15 minutes).

2. Enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 85 Minutes
Ready In: 85 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 397Calories from Fat 112

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 620 mg25.83%

Total Carbohydrates 67 g22.3%

Dietary Fiber 11 g44%

Sugars 17 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet