Winter Root Vegetable Soup

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5 from 1 review

A creamy pureed soup made with roasted root vegetables, balsamic and warm spices.


  • 1 medium red onion, halved, peeled and cut in to wedges
  • 1 medium granny smith apple, skins on and cubed
  • 1 medium sweet potato, peeled and cubed
  • ½ medium butternut squash, peeled and cubed
  • 3 medium carrots, peeled and chopped in rounds
  • 2 tablespoons olive oil
  • 2 ½ teaspoons coarse salt, divided
  • 1 teaspoon ground black pepper, divided
  • 4 cups unsalted vegetable stock
  • 4 tablespoons plain Greek yogurt and/or half and half
  • 3 tablespoons granulated sugar or brown sugar
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • Pinch cayenne pepper
  • 2 sprigs fresh thyme, stemmed
  • 3 fresh basil leaves
  • Freshly shaved Parmesan, for garnish


  1. Preheat the oven to 400°F. Coat a baking sheet with cooking spray.
  2. Place the onion, apple, sweet potato, squash and carrots on the prepared baking sheet. Toss the vegetables with the olive oil and half of the salt and black pepper.  Roast until the vegetables are tender and slightly brown around edges, about 35-40 minutes.
  3. Transfer the vegetables to a large stock pot and pour in 4 cups of vegetable stock, just enough to cover the vegetables. Heat to medium-high and bring to a simmer. Reduce heat to medium-low and simmer 10-15 minutes, until vegetables are very soft.
  4. Puree the soup using an immersion blender, adding more stock, if necessary. Add the yogurt, sugar, balsamic vinegar, cinnamon, nutmeg, cayenne, thyme, basil and the remaining salt and black pepper. Continue to puree until the soup is very creamy. Taste and adjust seasoning, if necessary.
  5. Serve immediately with freshly shaved Parmesan.


Additional Topping Ideas: Honey and chopped walnuts or pecans.