Description
Rustic Roasted Winter Vegetable Chowder is a delightful and nourishing soup perfect for cold evenings. This creamy chowder features a medley of roasted vegetables like butternut squash, Yukon gold potatoes, and carrots, all infused with aromatic herbs. Its rich texture and vibrant colors make it not only a comforting meal but also an eye-catching centerpiece for family dinners or gatherings with friends.
Ingredients
Scale
- 2 cups butternut squash, diced
- 2 cups Yukon gold potatoes, diced
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Chop the butternut squash, potatoes, carrots, celery, onion, and garlic into bite-sized pieces.
- Spread the veggies on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper; toss to coat.
- Roast vegetables for 25-30 minutes until golden brown and fragrant.
- In a large pot over medium heat, combine roasted vegetables with vegetable broth. Simmer for about 10 minutes.
- Use an immersion blender to blend until smooth but slightly chunky for rustic appeal.
- Slowly stir in coconut milk and warm through for another 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg