Posted by: Catherine | January 23, 2009

Roasted Winter Root Vegetable Soup



Even Bruce, who hates vegetables, loves this soup (thank you, Ina!). It’s my go-to soup when the weather cools here in LA (that would be 50 degrees…when you see fur coats in Beverly Hills). It’s super easy: Ina makes  her own chicken stock,  but I buy mine (okay, sue me).  I frequently make this with her Parmesan Chicken or with Coq au Vin. It also makes a wonderful weeknight dinner with a green salad and crusty bread.

(about 8 servings)

1 pound carrots, peeled

1 pound parsnips, peeled

1 large sweet potato, peeled

1 small butternut squash (about 2 pounds), peeled and seeded

3 T good olive oil

1 1/2 t. kosher salt

1/2 t. freshly ground black pepper

Chicken stock–as much as you like for the consistency you like

2 T chopped fresh flat-leaf parsley

Preheat the oven to 425 degrees F. Cut the vegetables into 1- to 1 1/4-inch cubes. Place in a single layer on 2 sheet pans, drizzle with olive oil, salt and pepper, and toss well. Bake about 30 minutes until vegetables are tender, turning once with a metal spatula. In batches, coarsely puree the vegetables with the chicken stock (I add the stock slowly to get the consistency I like), pour into a pot and season, to taste. I usually make the night before, and reheat, adding more stock if I need it.



  1. […] helped, but I figured that defeated the purpose and left off the pat. Then I made Ina’s Roasted Winter Root Vegetable Soup, and when I took the mix of carrots, butternut squash, parsnips and sweet potatoes out of the oven […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: