A thick and hearty soup with butternut squash, sweet potatoes, parsnips, and more. Serve with a crusty loaf of bread for a cozy winter dinner. And don't worry about your vegetable dices being exact. It's supposed to be rustic!
1/2small butternut squashpeeled, seeded, and cut into 1-inch dice) (about 2 cups
3medium parsnipspeeled, cut into 1-inch dice) (about 1 cup
1medium sweet potatopeeled, cut into 1-inch dice) (about 1 cup
2medium carrotspeeled, cut into 1-inch dice) (about 1 cup
1/2fennel bulbquartered & sliced thin) (about 1 cup
1/2teaspoon+ 1/2 teaspoon kosher salt or coarse sea salt
2medium russet potatoespeele, cut into 3/4-inch dice) (about 2 cups) (I've also used Yukon Golds, delicious and no need to peel!
4-5fresh thyme sprigs
1cupmilkI use 2%, but anything from nonfat to whole should work just fine or unsweetened plain almond milk
Additional salt & freshly ground black pepperto taste
More pepper + thyme leaves for garnish
Heat oven to 400 degrees Fahrenheit.
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 roast until tender and browned in places, about 40 minutes, turning a couple of times while roasting.
While the veggies are roasting, prepare the base of the soup. To a large saucepan over low heat, add 3 tablespoons olive oil. Add the onion along with a pinch of salt and a bit of pepper, then cook, stirring occasionally, until soft, about 10 minutes.
Stir in the flour and cook for 3 minutes, stirring constantly.
Stir in the vegetable broth. Add the potatoes and thyme. Bring to a boil over medium heat then reduce heat to low. Simmer uncovered for 15 minutes or until potatoes are soft. Remove from heat. Pick out the thyme stems and discard.
Stir in the roasted vegetables. Carefully transfer about 3 cups of the chowder to the pitcher of a blender. Puree until smooth. Return the pureed mixture to the pot and stir to combine. The soup should be thick, rich, and creamy.
Stir in the milk. Place the pot back on the burner, and, with the heat on medium-low, return to a simmer, stirring often to prevent burning.
Taste and add additional salt and pepper if desired.
Serve garnished with an additional turn of cracked pepper and thyme leaves. Sometimes, I'll reserve a few of the roasted veggies for garnish too.
Use unsweetened almond milk instead of dairy milk.