This is my go-to soup for cozy days. Every winter, I make batches for the freezer so it’s always on hand for quick lunches, last-minute company, or whenever someone in the family asks for a bowl. Sweet, creamy, and pure comfort, this soup has become a staple in our home.
I love adding white beans for a little extra protein and an extra dose of thyme, which has long been valued for its respiratory benefits. The sweet potatoes give the soup its beautiful bright orange color along with a smooth, natural sweetness that’s simply irresistible. My youngest calls it “orange soup” (aptly so 😉), and it has long been one of her all-time favorites.
A sprinkle of ground allspice at the end adds warmth and a gentle digestive-friendly boost. And don’t skip the roasted pumpkin seeds – their crunch, savory flavor, and little bit of zip make this soup extra special.
Step by Step Instructions for Creamy Winter Vegetable Soup
Gather all ingredients: sweet potato, carrots, yellow onion, garlic, cauliflower, winter squash, fine sea salt, black pepper, extra virgin olive oil, parsley, thyme, vegetable broth, white beans, pumpkin seeds, granulated garlic, allspice, cayenne, cinnamon.
Cut the squash in half, scoop out the seeds and place, cut-side down, on a parchment-lined baking sheet. Roast for approximately 35-45 minutes.
Add the sweet potato, carrots, onion, and cauliflower to a baking sheet. Toss with 3 Tbsp olive oil, 1 tsp sea salt, and black pepper. Add the garlic cloves.
Roast in the oven for approximately 30 minutes, stirring once around the 20-minute mark, until veggies are tender.
Heat a large pot over medium-low. Scoop in the roasted squash, squeeze in the garlic, then add the rest of the roasted vegetables, thyme, and broth. Simmer gently for about 20 minutes.
Reduce oven to 300°F. Toss pumpkin seeds with oil and spices and spread onto a baking sheet. Toast for 12-15 minutes, until they puff and become fragrant.
Once your soup mixture has cooled slightly, add it to a blender, along with the parsley and blend the soup (in batches if necessary) until smooth.
Return the blended soup to your pot to gently reheat. Stir in ground allspice and season with additional salt and pepper to taste.
Creamy Winter Vegetable Soup
A creamy, flavorful and comforting winter soup made with roasted sweet potato, squash, carrots, and cauliflower and finished with a sprinkle of allspice and crunchy toasted pumpkin seeds.
10
cups20
minutes40
minutesKeep the screen of your device on
Ingredients
2 medium sweet potatoes (about 1 to 1.25 lb), scrubbed and cut into 1-inch chunks (leave the skin on if organic)
1 lb (about 3-4 large) carrots, scrubbed and cut into 1 inch chunks
1 yellow onion, peeled and roughly chopped
3 cloves garlic (skin on)
1 head cauliflower, cut into florets
2 lb winter squash (such as butternut or acorn)
3 Tbsp extra virgin olive oil (or avocado oil)
1 tsp fine sea salt (plus extra to taste)
a few cracks of black pepper
5-6 cups vegetable broth*
2 sprigs thyme
1/2 cup loosely packed roughly chopped parsley
1 cup cooked white or pinto beans
3/4-1 tsp ground allspice
- For the toasted pumpkin seeds
1/2 cup pumpkin seeds
1 tsp extra virgin olive oil
1/8 tsp granulated garlic
pinch allspice
pinch cayenne
1/4 tsp cinnamon
1/4 tsp fine sea salt
- Optional Nutrition Booster
1/2 tsp turmeric
Directions
- Position two racks in your oven and preheat the oven to 375F.
- Cut the squash in half, scoop out the seeds and place, cut-side down, on a parchment-lined baking sheet. Roast for approximately 40-45 minutes, or until the skin looks nicely roasted and it can be easily pierced with a fork. Once fully roasted, remove from the oven and let rest until cool enough to handle.
- On another parchment lined baking sheet, combine the sweet potato, carrots, chopped onion and cauliflower. Drizzle with 3 Tbsp extra virgin olive oil, sprinkle with 1 tsp fine sea salt and a few cracks of black pepper and toss to coat. Add the garlic cloves to the baking sheet. Roast in the oven for approximately 30 minutes, stirring once around the 20-minute mark, until veggies are tender.
- On the stove top, heat a large pot over medium low heat. With a spoon, scoop the flesh from the roasted winter squash into the pot. Once cool enough to handle, remove the garlic cloves from the roasted veggies and squeeze the garlic out of its skins and add to the pot. Add the roasted veggies, followed by the broth,**and thyme. Bring to a gentle simmer and cook for abut 20 minutes. Remove from the heat and let rest until ready to blend.
- In the meantime, to make the toasted pumpkin seeds, reduce your oven temperature to 300F. Toss the pumpkin seeds with the extra virgin olive oil, granulated garlic, fine sea salt, allspice, cinnamon, and cayenne and spread onto a baking sheet. Toast in the oven, stirring once or twice, for 12-15 minutes or until the seeds begin to puff and become fragrant. Remove from the oven and allow to cool.
- Once your soup mixture has cooled slightly, discard the thyme sprigs and add the soup to your blender, along with the parsley and cooked white beans. Blend the soup (in batches) until smooth, then return to your pot to gently reheat. Stir in the ground allspice (and turmeric, if using) and season with additional salt and pepper to taste.
- To serve, sprinkle with the toasted pumpkin seeds and drizzle with extra virgin olive oil.
Notes
- *If you don’t have broth on hand, you can easily make a simple homemade version. Use whatever aromatics you have - onion or onion skins (if organic), thyme, fennel tops, carrots, celery, garlic, a bay leaf, a pinch of sea salt, and a few black peppercorns all work well. Add them to a large pot, cover with filtered water, and simmer for about 45 minutes. Strain, and you’ll have a fragrant, nutrient-rich base.
- **I usually start with 5 cups of broth, then add more broth (or water) as needed after the soup is puréed until it reaches my desired texture. I do love it rich and creamy, so be careful not to thin it out too much.
