Roasted Winter Vegetable Chowder

Total comfort in a bowl. That’s what this winter vegetable chowder is all about.

And we’ve needed a little dose of comfort food around here, because day after day has been seriously dreary. Pelting rain, sharp gusts, charcoal clouds, rivers filled to the brim.

Once every few days, the clouds part and the sun peeks through. Everyone rushes outside to put up holiday decorations or just turn their faces up to the sun for a moment before the marble-sized raindrops return. And before we know it, they do return.

And so: thank goodness for our toasty houses. Thank goodness for pine-scented candles and cheery Christmas lights and soft flannel pajama pants. And thank goodness for cozy, comforting dishes. You know, like this one.

This hearty vegetable chowder features a dream-team of roasted vegetables: butternut squash, parsnips, fennel, sweet potatoes, and carrots. Onions and vegetable broth give the soup a great base of robust flavor (and vegetable broth, of course, keeps it vegetarian). Potatoes give the soup that signature chowder creaminess without adding fat. And the earthy fresh thyme complements all those wonderfully caramelized roasted veggies oh-so perfectly.

I just love thyme in creamy winter soups. I don’t think I could quit it if I tried.

So! Storm-a-brewing in your neck of the woods? Brew up some of this soup and serve it with some warm crusty bread and a simply-dressed green salad for dinner tonight.

Oh, and top your meat-eater’s serving with a little crumbled bacon if he or she has been nice and not naughty. Or maybe if they’ve been naughty too. You know, depending on the type of naughty.

I’m totally digressing.

Roasted veggie chowder. Try it.

Print Recipe

Roasted Winter Vegetable Chowder

Warm, comforting, and hearty, this winter vegetable chowder is easy and delicious. Add a crusty loaf of sourdough and a simple green salad for a more-than-satisfying dinner.

Yield: 6 servings

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour 15 minutes

Ingredients:

  • 1/2 small butternut squash, peeled and diced into 1/2-inch squares (about 2 cups diced)
  • 3 medium parsnips, 1/2-inch dice (about 1 cup diced)
  • 1 medium sweet potato, peeled and cut into 1/2-inch dice (about 1 cup diced)
  • 2 medium carrots, 1/2-inch dice (about 1 cup diced)
  • 1/2 fennel bulb, quartered & sliced thin (about 1 cup)
  • 1/2 teaspoon coarse salt
  • 4 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 1 medium onion, diced (about 2 cups diced)
  • 2 tablespoons flour
  • 4 cups [url href="http://www.kitchentreaty.com/easy-vegetable-broth-from-veggie-scraps/"]vegetable broth[/url]
  • 2 medium russet potatoes, peeled and diced into 1/2-inch squares (about 2 cups)
  • 2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried thyme)
  • 1 cup milk (I use 2%, but anything from nonfat to whole should work just fine)
  • Additional salt & freshly ground black pepper, to taste

Directions:

  1. Heat oven to 400 degrees Fahrenheit.
  2. In a large bowl, toss the butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons olive oil and 1/2 teaspoon coarse salt. Spread in a single layer on a large baking sheet and place in the oven for 25 minutes, turning every 10 minutes, or until vegetables are cooked through and browning on all sides. Set aside.
  3. In a large saucepan over low heat, add 2 tablespoons olive oil and 1 tablespoon butter. When the butter has melted, add the onion. Increase heat to medium and cook onions, stirring frequently, until transparent and soft, about 5 minutes.
  4. Stir in the flour and, stirring constantly, cook for 3 minutes.
  5. Stir in the vegetable broth and potatoes. Bring to a boil over medium heat then reduce heat to low. Simmer uncovered for 15 minutes or until potatoes are soft.
  6. Stir in thyme and roasted vegetables. Return to a simmer.
  7. Carefully move about 3 1/2 cups soup to a large bowl. Using a blender, puree in batches until smooth. Alternatively, use an immersion blender to (carefully!) puree half of the soup either in the bowl or in the pot. Stir the pureed mixture back into the rest of the soup.
  8. Stir in the milk and return to a simmer.
  9. Taste for seasonings, adding additional salt and freshly ground pepper if desired.
  10. Serve garnished with additional thyme leaves and a few sprigs of fennel fronds if desired.

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11 Responses to “Roasted Winter Vegetable Chowder”

  1. Christie - Food Done Light posted on December 4, 2012 at 5:11 am

    I saw your soup on RecipeneZ and had to pop over to follow you. Your recipe sounds even better than the gorgeous picture. I love fennel and butternut squash. I shared on facebook with my “friends”. Would love for you to share on Thursdays Treasures. This weeks addition will open Wednesday at 8pm.

    • Kare replied on December 5th, 2012 on 12:16 pm

      Hi Christie, thanks for visiting (and following, and sharing)! And thank you so much for the invitation. Looking forward to checking it out.

  2. Kiersten @ Oh My Veggies posted on December 4, 2012 at 9:25 am

    You roasted the vegetables! And THEN you put them in the soup! I love this. Love, love, love. This totally looks like a big bowl of comfort.

    • Kare replied on December 5th, 2012 on 12:18 pm

      All those winter veggies were just staring me in the face, and it had to be done. :)

      I neglected to mention in my post that I first made a winter vegetable chili with all those veggies (sans the fennel) and it … lacked pizzazz. That’s when I got the idea to roast them all first and try it that way, but then the nice hearty chowder idea took hold and wouldn’t let go.

  3. Angie@Angie's Recipes posted on December 4, 2012 at 10:35 am

    You are right, this is totally comforting and delicious!

    • Kare replied on December 5th, 2012 on 12:19 pm

      Thanks Angie!

  4. The Wimpy Vegetarian posted on December 4, 2012 at 1:52 pm

    This looks perfect for a cold rainy day! I’m definitely trying this!!

    • Kare replied on December 5th, 2012 on 12:19 pm

      Thank you! I just love the title of your blog, by the way. :)

  5. Caoimhe posted on September 30, 2013 at 10:07 am

    Saw this on NoshOnIt and was very impressed. I’m also one half of a meat eater/vegetarian couple, but I’m the meat eater (and chef!). I’m really looking forward to reading more of your recipes!

    This is a definite will-try (it’s still 80 degrees here, and I made roasted vegetables twice last week! I’m ready for Autumn!)

  6. Alice // Hip Foodie Mom posted on October 2, 2013 at 4:41 pm

    Just saw this via NoshOnIt! Love this winter vegetable chowder. . totally comfort in a bowl. love it!

  7. Pingback: Vegetarian Freezer-Friendly Main Dishes — Confident Cook, Hesitant Baker

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