Roasted Vegetable Soup

(Adapted from Ina Garten’s Roasted Vegetable Soup Recipe)


  • 1 medium to large butternut squash, peeled and seeded
  • 2 pounds carrots, peeled
  • 2 large parsnips (about 2 pounds), peeled
  • 2 small white flesh sweet potatoes
  • 4-5 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 8-12 cups chicken stock
  • 1 teaspoon curry powder
  • 1 teaspoon ground ginger
  • ¾ teaspoon ground white pepper
  • ½ teaspoon ground nutmeg
  • Additional kosher salt and freshly ground black pepper


  • Preheat oven to 425 degrees.
  • Prepare 2 large sheet pans with foil and parchment paper to prevent vegetables from sticking.
  • Cut carrots, parsnips, sweet potatoes, and butternut squash into 1-1 ½ inch cubes or rounds.
  • Place all cut vegetables in a single layer on 2 sheet pans (vegetables do not need to be sorted).
  • Drizzle with olive oil, salt, and pepper. Toss well.
  • Bake for 25-35 minutes until vegetables are tender, turning them once if they begin to brown. Let cool.
  • In several batches, puree the roasted vegetables and chicken stock in the bowl of a food processor fitted with a metal blade.
  • Pour the puree into a large pot after each batch. Thin with more chicken stock as necessary to reach desired soup consistency.
  • Add curry powder, ground white pepper, nutmeg, and ground ginger to soup. Mix well and reheat. Adjust seasonings to taste.


  • Use organic vegetables when available.
  • Recipe may be halved, using 1 small butternut squash, 1 large white flesh sweet potato, and 1 pound each of carrots and parsnips.
  • This recipe is very versatile. Balance of vegetable quantity and type may be easily adjusted to taste.

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