Rustic Roasted Winter Vegetable Chowder

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This Rustic Roasted Winter Vegetable Chowder is the ultimate comfort food for cozy winter nights. Packed with hearty vegetables like butternut squash, parsnips, sweet potatoes, and fennel, this creamy chowder offers a rich, flavorful experience that’s perfect for warming up on chilly days. Whether you’re looking for a healthy vegetarian meal or just something hearty to fill you up, this soup hits the spot. Its creamy texture, roasted veggie flavor, and aromatic thyme make this recipe a must-try this season.

Why This Rustic Roasted Winter Vegetable Chowder Is a Must-Make

This chowder is a simple yet nourishing dish, bursting with the natural flavors of winter vegetables. Roasting the vegetables before adding them to the soup creates a deep, caramelized sweetness that blends beautifully with the creamy broth. With a base of vegetable broth, potatoes, and milk (or a non-dairy alternative), this chowder has the perfect balance of flavors and textures. Plus, it’s a vegetarian dish that can easily be made vegan or even meat-lover-friendly with a sprinkle of bacon on top.

Ingredients

Here’s a breakdown of the ingredients that make this chowder so special:

• Butternut Squash: Adds a sweet, smooth flavor and creamy texture.
• Parsnips: Offers a nutty, earthy taste, adding depth to the chowder.
• Sweet Potatoes: Bring a rich, sweet flavor and are loaded with vitamins.
• Carrots: Provide a mild sweetness and help balance the flavor profile.
• Fennel: Adds a hint of anise-like flavor, complementing the roasted vegetables perfectly.
• Onion: Builds the flavor base for the chowder, creating savory undertones.
• Olive Oil: Used for roasting vegetables and sautéing the onions, bringing richness.
• Flour: Helps thicken the soup, giving it that creamy chowder consistency.
• Vegetable Broth: The perfect base for a vegetarian-friendly soup.
• Russet Potatoes: Create the signature creamy texture without adding extra fat.
• Fresh Thyme: Infuses the soup with earthy, aromatic flavor that pairs perfectly with the roasted vegetables.
• Milk: Adds creaminess and rounds out the texture. (Non-dairy options work too!)

Alternative Ingredient Suggestions

If you’re missing an ingredient or have specific dietary preferences, here are some helpful swaps:

• Sweet Potato: You can swap it for other root vegetables like parsnips or turnips if you prefer a less sweet chowder.
• Vegetable Broth: Use chicken broth if you’re not keeping it vegetarian, or mushroom broth for an extra earthy flavor.
• Milk: Use unsweetened almond milk or coconut milk for a dairy-free option.

Step-by-Step Instructions

Roast the Vegetables: Preheat your oven to 400°F. In a large bowl, toss the butternut squash, parsnips, sweet potatoes, carrots, and fennel with olive oil and salt. Spread the vegetables in a single layer on a baking sheet and roast for about 40 minutes, turning once halfway through.
Cook the Onion: While the vegetables are roasting, heat 3 tablespoons of olive oil in a large saucepan over low heat. Add the onion, a pinch of salt, and some pepper. Cook the onion, stirring occasionally, for about 10 minutes until softened.
Prepare the Soup Base: Stir in the flour and cook for about 3 minutes, stirring constantly. Then, add the vegetable broth, russet potatoes, and fresh thyme. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and simmer for about 15 minutes until the potatoes are soft.

Blend the Soup: Remove from heat and discard the thyme stems. Carefully transfer 3 cups of the soup to a blender, blending until smooth. Return the blended soup to the pot and stir to combine, creating a creamy consistency.
Add the Roasted Vegetables and Milk: Stir in the roasted vegetables and milk. Return the pot to the heat and bring the soup back to a simmer. Stir often to prevent burning. Taste and adjust seasoning with salt and pepper as needed.
Serve and Garnish: Ladle the chowder into bowls and garnish with fresh thyme leaves and a dash of cracked black pepper. For a special touch, you can reserve some of the roasted vegetables for garnish.

Tips & Tricks

• Avoid Over-Blending: Don’t over-blend the chowder; a bit of texture from the roasted vegetables adds to the rustic charm of this soup.
• Thicker Soup: For an even thicker chowder, add more potatoes or let the soup simmer a bit longer to reduce it to your desired consistency.
• Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. This chowder also freezes well for up to 3 months—just make sure to let it cool completely before freezing.
• Seasoning: Adjust salt and pepper levels to taste, as the vegetable broth can vary in saltiness.

Pairing Ideas and Variations

This hearty chowder is perfect on its own but can be elevated with a few simple sides and toppings:

• Crusty Bread: Serve with a warm loaf of crusty bread to soak up all the creamy goodness.
• Salad: A simple green salad dressed with olive oil and lemon balances the richness of the chowder.
• Vegan Option: For a vegan version, use unsweetened almond milk or coconut milk instead of dairy milk.
• Meat Option: For meat lovers, crumble some crispy bacon on top of the chowder for added flavor and texture.

Seasonal and Health Benefits

This Rustic Roasted Winter Vegetable Chowder is a perfect dish for the colder months, making use of seasonal winter vegetables that are at their peak. Not only is it packed with nutrients like fiber, vitamins, and minerals, but it’s also a low-fat, filling meal option, especially if you make it with vegetable broth and non-dairy milk. This soup is perfect for anyone looking to enjoy a hearty yet healthy meal during the winter.

Conclusion

This Rustic Roasted Winter Vegetable Chowder is more than just a soup—it’s a warm, comforting bowl that brings the flavors of winter right to your table. With its hearty vegetables, creamy texture, and aromatic thyme, it’s the perfect meal for cozy nights. Whether you’re serving it for a family dinner, a holiday gathering, or simply as a delicious way to get through the chilly months, this chowder will leave everyone feeling satisfied and nourished. Plus, it’s easily adaptable for various dietary needs, making it a versatile dish for all occasions.

Frequently Asked Questions (FAQs)

1. Can I make this chowder ahead of time?

Yes, this chowder stores well and actually tastes even better after the flavors have had time to meld. You can prepare it in advance and refrigerate it for up to 3 days. Just reheat gently over low heat before serving.

2. Can I freeze Rustic Roasted Winter Vegetable Chowder?

Absolutely! This chowder freezes beautifully. Let it cool completely before transferring it to an airtight container. It will keep for up to 3 months in the freezer. When ready to serve, thaw it in the fridge overnight and reheat on the stovetop.

3. Can I use a different type of milk for this recipe?

Yes, you can substitute the dairy milk with any non-dairy milk like almond milk, oat milk, or coconut milk for a dairy-free option. Make sure to choose an unsweetened variety to maintain the savory flavor of the chowder.

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Rustic Roasted Winter Vegetable Chowder

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Author: Anna
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Rustic Roasted Winter Vegetable Chowder is a hearty, creamy winter soup packed with roasted vegetables like butternut squash, sweet potatoes, parsnips, and fennel. It’s the perfect cozy dish for cold weather, offering a blend of savory and sweet flavors with a smooth, comforting texture. Perfect for vegetarian and vegan diets, this soup can be served with crusty bread and a green salad for a complete meal.

Ingredients

Scale

1/2 small butternut squash, peeled, seeded, and cut into 1-inch dice (about 2 cups)
3 medium parsnips, peeled and cut into 1-inch dice (about 1 cup)

1 medium sweet potato, peeled and cut into 1-inch dice (about 1 cup)
2 medium carrots, peeled and cut into 1-inch dice (about 1 cup)
1/2 fennel bulb, quartered and sliced thin (about 1 cup)

1/2 teaspoon kosher salt or coarse sea salt
2 tablespoons olive oil
1 medium onion, diced (about 2 cups)
2 tablespoons all-purpose flour
4 cups vegetable broth
2 medium russet potatoes, peeled and cut into 3/4-inch dice (about 2 cups)
4–5 fresh thyme sprigs
1 cup milk (or non-dairy milk like almond milk)
Additional salt and freshly ground black pepper to taste
Cracked pepper and thyme leaves for garnish

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Instructions

Preheat the oven to 400°F. In a large bowl, toss the butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons of olive oil and 1/2 teaspoon salt. Spread in a single layer on a large baking sheet and roast for 40 minutes, turning halfway through.
While the vegetables are roasting, heat 3 tablespoons of olive oil in a large saucepan over low heat. Add the onion, a pinch of salt, and pepper, and cook until soft, about 10 minutes.

Stir in the flour and cook for 3 minutes, stirring constantly.
Stir in the vegetable broth, then add the russet potatoes and thyme. Bring to a boil over medium heat, reduce to low, and simmer for 15 minutes, until the potatoes are soft. Remove from heat and discard the thyme stems.
Stir in the roasted vegetables, then carefully transfer 3 cups of the soup to a blender. Puree until smooth and return it to the pot, stirring to combine.

Stir in the milk, then return the pot to medium-low heat and simmer, stirring often, until heated through. Taste and adjust seasoning with salt and pepper.
Serve the chowder garnished with cracked black pepper and thyme leaves. Optionally, reserve a few roasted vegetables for garnish.

Notes

Feel free to make this soup ahead of time. It tastes even better the next day.

For a vegan version, use unsweetened almond milk or coconut milk instead of dairy milk.
If you want a bit of extra crunch, sprinkle some crispy bacon or croutons on top when serving.
For a thicker chowder, let the soup simmer longer to reduce or add more potatoes.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Soup
Method: Roasting, simmering
Cuisine: American