Roasted Vegetable Soup Recipe
We love a good soup recipe in the winter. There is nothing that says “stay cozy” to me like a warm bowl of soup to enjoy around the dinner table with my family. My hubby on the other hand, feels differently and isn’t the biggest fan of soup. Of course, I want to make recipes that he will enjoy but I can’t forget about the deliciously affordable meal that is soup!
A few months ago I came up with this Roasted Vegetable soup that fully takes advantage of all of the wonderful veggies that I have preserved in my root cellar and everyone, and yes I do mean EVERYONE, in our household loves it! It’s incredibly simple to put together and easy to customize to your own tastes. I highly encourage you to add it to your meals plans for next week, you are going to love it!
Roasted Vegetable Soup Recipe
What You Need:
- 3 cups Butternut Squash, cubed
- 1 cup Potatoes, cubed
- 1 medium Onion, diced
- Vegetable Oil or Butter
- 2 cups Chicken, cooked and shredded
- 4 cups Chicken Broth
- 2 cups fresh Spinach
- 1 clove garlic or 1 tablespoon Garlic, minced
- Salt or additional herbs and spices to taste
Start by cubing the squash and potatoes. I love cooking with butternut squash but it’s so hard to cut so make sure you do it with a high-quality sharp knife like this utility knife from Fini Cutlery.
Place all of your cubed veggies in a large bowl and toss with the garlic and a bit of olive oil so that it coats the vegetables. Place the veggies on a baking pan and stick them in the oven at 400 degrees for 20 minutes.
While your vegetables are roasting, dice the onion (the Fini Cutlery Paring Knife makes quick work of this!) and fry in a bit of vegetable oil or butter until transparent.
Place the onions, chicken, and broth into a large stock pot or dutch oven over a medium heat. After the vegetables are finished roasting, add them into the soup. At this point you can add in any spices or herbs that your family enjoys. Feel free to play around with the flavors! Some great additions could be:
Once the soup has reached a simmer and is heated through, add in the spinach and cook for an additional 2-3 minutes. Remove from heat and serve.
This soup is really fun to play around with and use what you have on hand. You could try adding in sweet potatoes, carrots, or other root vegetables to the roasted vegetable part to change up the flavor profile of your soup.
You can also make this soup in the slow cooker which is perfect if you plan on being busy or gone for the afternoon. Around lunchtime, roast the vegetables and cook the onion and then add all of the ingredients (except the spinach) to your slow cooker. Cook on low for 4 to 6 hours and add in the spinach just before serving.
This post is being sponsored by Fini Cutlery, any thoughts on their products are my own. Please be sure and thank them for supporting Little House Living by checking out the Fini Cutlery website and taking a look at their wonderful cutlery.
What are your favorite soups to make in the winter?