As the temperatures drop and the days grow shorter, there’s nothing more comforting than a bowl of warm, nourishing soup. Our Cozy Roasted Vegetable Soup is the perfect companion for chilly winter nights. Packed with seasonal vegetables, this soup not only satisfies your taste buds but also supports your wellness, making it a go-to recipe for staying healthy and grounded during the colder months.
The Comfort of Warm Foods in Winter
Winter often brings cravings for warm, hearty meals, and for good reason. Warm foods help regulate our body temperature and provide a sense of comfort and satisfaction. This roasted vegetable soup is rich in flavor and nutrients, making it an ideal choice for boosting energy and wellness when the weather turns frosty.
The process of roasting vegetables brings out their natural sweetness and creates a depth of flavor that transforms a simple soup into something extraordinary. Plus, the vibrant colors of the carrots, butternut squash, and parsnips add a cheerful touch to your winter table.
Pro Tip: It’s always a great idea to have homemade chicken broth in the freezer. It makes preparing a heartwarming soup like this quick and effortless, adding even more depth of flavor and nutrition.

Nutritional and Health Benefits of Key Ingredients
This soup is not only delicious but also packed with nutrients to support your health and wellness. Let’s take a closer look at the powerhouse ingredients and their benefits:
Carrots
Carrots are an excellent source of beta-carotene, which the body converts into vitamin A. This vitamin supports healthy vision, skin, and immune function—key benefits during the winter months when colds and flu are more common. Carrots also contain antioxidants that help reduce inflammation and support cardiovascular health.
Butternut Squash
Rich in fiber, vitamins A and C, and potassium, butternut squash supports digestive health, boosts immunity, and helps regulate blood pressure. Its natural sweetness adds a comforting flavor to the soup. Additionally, the vitamin C in butternut squash promotes collagen production for healthy skin and tissues.
Parsnips
Parsnips are loaded with fiber, vitamin C, and folate. These nutrients promote a healthy gut, support immune function, and aid in cell regeneration. Parsnips are also known for their ability to stabilize blood sugar levels and support heart health.
Red Onion and Garlic
Both red onions and garlic are known for their anti-inflammatory and immune-boosting properties. They add depth to the flavor while providing antioxidants that help protect your body from oxidative stress. Garlic, in particular, has antimicrobial properties that can help fight off infections.
Olive Oil
Drizzling olive oil over the vegetables before roasting enhances their flavor and provides a dose of healthy fats, which are essential for absorbing fat-soluble vitamins like A and E. Olive oil is also known for its heart-healthy benefits and its ability to reduce inflammation.
For This Cozy Roasted Vegetable Soup You Need:
2 medium carrots, peeled and chopped
1 medium parsnip, peeled and chopped
1 small butternut squash, peeled, seeded, and cubed
1 red onion, peeled and quartered
3 garlic cloves, peeled
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried thyme
4 cups chicken broth
1 cup unsweetened almond milk (or regular milk for a creamier texture)
Optional: Save a little of the vegetables for garnish, or use microgreens, fresh basil, pumpkin seeds, or a drizzle of olive oil for garnish
Instructions:
Enjoy: Serve warm with crusty bread or crackers for a cozy, satisfying meal!
Prepare the Vegetables: Preheat your oven to 400°F (200°C). Place the carrots, parsnip, butternut squash, red onion, and garlic on a baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, smoked paprika, and thyme. Toss to coat evenly.
Roast the Veggies: Roast the vegetables in the preheated oven for 25–30 minutes or until tender and slightly caramelized, stirring halfway through for even cooking.
Blend the Soup: Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a gentle simmer. Use an immersion blender to puree the soup until smooth. (Alternatively, let the mixture cool slightly, then blend in batches in a blender.)
Adjust the Consistency: Stir in the almond milk (or milk of choice). If the soup is too thick, add more broth or milk until you reach your desired consistency. Taste and adjust seasoning as needed.
Serve: Ladle the soup into bowls and garnish with fresh parsley, pumpkin seeds, or a drizzle of olive oil for extra flavor and texture.