Honey-Roasted Root Vegetable Soup

Chani Salzer Chani Salzer
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This soup is a definite keeper. It’s healthy, nutritious, and doubles easily — which you’ll need to do, to keep up with the family’s demands.

1h 30m 6
Easy Gluten Free Paleo No Refined Sugar Meat

Directions

Prepare the Soup

  1. Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan or baking dish with Gefen Parchment or foil.

  2. Slice butternut squash in half, and place face-down onto the baking sheet. Add one onion, carrots, parsnip, turnips, and garlic. Drizzle with two tablespoons olive oil and honey, and season with salt and pepper to taste. Roast for 40 minutes, or until caramelized.

  3. Heat remaining tablespoon olive oil in a medium soup pot over medium heat. Add the second onion and cook until soft and translucent, about five minutes.

  4. Add carrots, parsnips, turnips, and butternut squash and saute for three to five minutes. Add broth and simmer for 35 minutes over medium heat.

  5. Add thyme, and simmer for another 10 minutes. Remove from heat and puree until smooth. Stir in creamer or almond milk. Serve hot.

Notes:

To prepare ahead, cook the soup and place into an airtight container. This soup can be frozen for up to a few months. To rewarm, defrost and place into a pot on a medium-low flame.

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1 Comment

Sue Siesser •

Just delicious! I added stew meat to it so it became a meat honey roasted root vegetable soup!