Roasted Vegetable Soup

Who knew that if given the choice, most grown-ups will avoid roasted parsnips and squash if they are served on their own? Made me happy, as I eyed the level of the dish near the end of dinner. I knew where these left over vegetables were going after the Thanksgiving dishes were done.

Funny thing, us people. Sure, presentation is important but so is how we connect with food. Being forced to eat sloppy, bitter, mashed squash as a kid might just hinder the most grown up of grown ups away from rediscovering it through a lifetime of hate. However, have a chilly autumn day and place a warm, satisfying soup in front of that same taster and you just might get an entirely different story.


1/2 Baby Blue Hubbard Squash, approx. 1 1/2 Lbs, seeded
3 Carrots, 2 to roast, 1 to dice
1 Sweet Potato
5 Parsnips
1 Onion, Finely diced
1 Celery Stalk, finely chopped
6 Cloves garlic
6 Sprigs of Fresh Thyme, or 2 teaspoons dried
4 Tablespoons Olive Oil
Salt and Pepper to taste
10 – 12 Cups of Water
1 – 15 oz Can Cannellini or White Kidney Beans

Preheat the oven to 350ºF. Line a baking dish or a small roasting pan with parchment paper.
Slice the seeded squash into wedges, 1″ thick.
Peel two of the carrots and the parsnips. Cut them into thirds and slice them in half.
Peel the sweet potato. Slice it in half, then cut it into 3/4″ pieces.
Peel the garlic, leaving the cloves whole.
Add prepared vegetables to waiting roasting dish. Drizzle with 2 -3 tablespoons of olive oil, tossing to coat.
Top with 3 sprigs of thyme and cover the dish with foil, just before placing it in the oven.
Roast for about 50 – 60 minutes, or until all the vegetables are tender.
Once the vegetables have roasted and cooled, remove the peel from the squash.
Heat the remaining 1 tablespoon of olive oil in a large stockpot.
Add the diced onion, celery and last carrot.
Sauté for about 5 minutes, until the vegetables begin to soften.
Add the roasted vegetables, 2 sprigs of thyme and enough water to cover everything.
Bring to a simmer and reduce to medium heat.
Cook for about 30 minutes or until everything is well softened and incorporated.
Mix with an hand immersion blender.
Purée to your desired consistency, I left mine a bit on the chunky side.
Adjust seasoning as necessary.
Add beans and sprinkle remaining thyme leaves just prior to serving.

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I'm a chef, food stylist, cancer survivor, recipe developer, art director and photographer. My obsession for food, how it looks and makes me healthier has driven my passion for chronicling my journey through photos. Find more about me on: or my portfolio at:

2 thoughts on “Roasted Vegetable Soup”

  1. I wholeheartedly agree – food is something that brings people together; and when served something at a dinner party (or in another public setting) that you may not have previously liked, you may just come around to liking it. Who wouldn’t like this roasted vegetable soup?? Yum!!

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