Puréed Roasted Vegetable Soup

This Puréed Roasted Vegetable Soup is not just a meal; it's a warm hug on a chilly day. The combination of roasted vegetables, aromatic thyme, and the hint of cinnamon creates a symphony of fall flavours that will make you savour every spoonful.

So, embrace the autumn season and enjoy a bowl of this rustic comfort in a bowl, paired with your favorite crusty bread or a side salad for a complete, soul-soothing meal.

5 from 1 vote

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Prep Time 25

Cook Time 1 10

Total Time 1 30

Course Soup

Cuisine North American

Servings -8 People

Ingredients

5 tablespoons olive oil plus more for roasted vegetables
1 2-pound butternut squash halved lengthwise, seeds removed
3 carrots cut into 2-inch pieces
1 medium red onion quartered
1 stalk of celery roughly chopped
2 tablespoons yellow onion diced
3 medium yellow potatoes cut into 1-inch pieces
1 small sweet potato (cut into 1-inch pieces)
3 leeks large white and tender green parts, thinly sliced, raised well & dried
7 sprigs fresh thyme
8 cups stock vegetable or chicken - no salt added
½ teaspoon salt plus more for roasted vegetables
½ teaspoon freshly ground pepper plus more for roasted vegetables
½ teaspoon ground cinnamon

For Serving

Blue cheese crumbled
Pumpkin seeds toasted
Croutons

Instructions

Position oven rack in middle position of oven. Preheat the oven to 400°.

Roast the Vegetables

Lightly brush the cut side of the squash with olive oil, season with salt and pepper. Place the squash, cut side down, on a baking sheet lined with parchment paper. Add the carrots, red onion, sweet potato, and thyme drizzle with olive oil and season with salt & pepper. Roast for 20 minutes, mixing carrots, onions and sweet potato and thyme halfway through.
Remove carrots onions and sweet potato, discard woody thyme sprigs then return squash to the oven and roast for 20 minutes more until tender. Let cool slightly. Using a spoon, scoop the squash from the skin.

Sauté and Simmer

Meanwhile, in a large heavy saucepan warm the olive oil over low heat. Add the yellow onion, celery, leeks and cook, stirring occasionally, until soft and lightly browned, about 15 minutes.
Add the carrots, red onion, sweet and yellow potatoes, salt, pepper, and cinnamon to the pot, then pour in the stock. Simmer over moderate heat for 20 minutes.
Add the squash and cook for 10 minutes more until potatoes are tender.

Purée

Use an immersion blender and purée until very smooth. Alternatively, use a blender or food processor to puree the soup in batches until smooth. Pour the soup back into the pan, taste, and season with salt and pepper if required.

Serve and Garnish

To serve, ladle the soup into bowls and garnish with sprinkle of blue cheese, toasted pumpkin seeds, croutons, and a drizzle of quality olive oil. (Or try sour cream, chives & bacon)

Keyword Pureed Roasted Vegetable Soup, roasted fall vegetable recipes, roasted vegetable puree soup, roasted vegetable soups, roasting vegetables for soup, soup with roasted vegetables

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