Creamy Roasted Autumn Vegetable Soup

Name: Creamy Roasted Autumn Vegetable Soup
Total time: 50 min
Yield: 4 people
Ingredients: 3.3 lb Mixed Chopped Vegetables (Butternut Squash, Pumpkin, Zucchini, Carrots, Potatoes, Cauliflower); 3 tbsp Olive Oil; 1 count White Onion; 3 count Garlic Cloves; 1 tbsp Vegetable Broth Powder; 0.5 cup Cooking Cream; 0.5 tsp Nutmeg; 1 tsp Salt; 0.5 tsp Black Pepper

Vegetarian • Gluten-Free • Nut-FreeUnder 60 MinsStovetopLunch • DinnerComfort Food

Easy

50min

320kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A rich and velvety soup made from caramelized oven-roasted vegetables, finished with a touch of cream and warming spices.

This Roasted Autumn Vegetable Soup is the ultimate comfort meal, taking the deep, caramelized flavors of oven-roasted vegetables and transforming them into a velvety masterpiece. By roasting the butternut squash, pumpkin, zucchini, carrots, potatoes, and cauliflower first, you unlock a depth of flavor that boiling simply cannot match. The high heat of the oven browns the natural sugars in the vegetables, creating a rich base for the Roasted Autumn Vegetable Soup. This recipe is highly versatile, allowing you to use whatever root vegetables or brassicas you have on hand. The addition of cooking cream at the end adds a luxurious mouthfeel, while a hint of nutmeg enhances the earthiness of the squash and pumpkin. Whether you are looking for a healthy lunch or a cozy dinner, this Roasted Autumn Vegetable Soup is a nutrient-dense option that freezes beautifully for meal prep. Tips for the perfect consistency: if the soup feels too thick after blending, simply whisk in a little more vegetable broth or water until it reaches your desired silkiness. Top with a swirl of cream or some toasted seeds for an elegant finish.

Ingredients

1.5 kg Mixed Chopped Vegetables (Butternut Squash, Pumpkin, Zucchini, Carrots, Potatoes, Cauliflower) (about 10 cups chopped)
3 tbsp Olive Oil
1 count White Onion (1 medium onion)
3 count Garlic Cloves
1 tbsp Vegetable Broth Powder
120 ml Cooking Cream (about 1/2 cup)
0.5 tsp Nutmeg
1 tsp Salt
0.5 tsp Black Pepper

Instructions

1
Preheat the oven to 200°C (400°F).
2
Spread the chopped vegetables (squash, pumpkin, zucchini, carrots, potatoes, and cauliflower) onto a large baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and black pepper. Toss well to coat.
3
Roast the vegetables for 30–35 minutes, or until they are tender and starting to brown at the edges.
4
While the vegetables roast, heat the remaining olive oil in a large pot over medium heat. Add the diced white onion and sauté for 5 minutes until translucent. Add the minced garlic cloves and cook for another minute until fragrant.
5
Add the roasted vegetables into the pot. Pour in 1 liter (about 4 cups) of water mixed with the vegetable broth powder (or enough to just cover the vegetables).
6
Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.
7
Using an immersion blender, blend the soup until completely smooth. If using a standard blender, work in batches and be careful with the hot liquid.
8
Stir in the cooking cream and nutmeg. Taste and adjust salt and black pepper as needed.
9
Heat through for another 2 minutes and serve warm.

Chef's Tips

•For extra depth, add a teaspoon of turmeric or paprika during the onion sautéing step.
•If you prefer a thinner soup, add an extra splash of water or broth after blending.
•Garnish with a handful of toasted walnuts or pumpkin seeds for a crunchy contrast.

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