Roasted Root & Herb Soup

Roasting root vegetables until deeply caramelized is a favorite cold-weather habit in American kitchens. This soup builds on butternut, carrots, and parsnips with sage, thyme, and a splash of apple cider for gentle sweetness.

Serves 6 · 20 min prep · 45 min cook

Estimate for one serving

• 245 cal
• 7g protein
• 38g carbs
• 9g fat
• 3g fiber

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Ingredients

• 1 lb cubed butternut squash
• 3 medium carrots
• 2 medium parsnips
• 1 large yellow onion
• 1 whole garlic head
• 8 leaves plus 1 tbsp chopped fresh sage
• 4 fresh thyme sprigs
• 5 cups vegetable broth
• 3 tbsp olive oil
• 1/2 cup apple cider
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1/8 tsp ground nutmeg
• 1/3 cup plain Greek yogurt
• 1/4 cup toasted pepitas

Instructions

1. 1Preheat oven to 425°F. Peel and roughly chop the carrots, parsnips, and onion into 1-inch pieces. Cube the butternut if not already done.
2. 2Spread all the root vegetables and squash on two rimmed baking sheets. Drizzle generously with olive oil, season with salt and pepper, and tuck in the thyme sprigs and whole sage leaves.
3. 3Slice the top off the garlic head, drizzle with oil, wrap in foil, and place on one sheet. Roast everything 30–35 minutes, rotating pans halfway, until vegetables are deeply browned and tender.
4. 4Squeeze the roasted garlic cloves from their skins into a large pot. Add the roasted vegetables (discard thyme stems) and the vegetable broth.
5. 5Bring to a simmer over medium heat, then stir in the apple cider, chopped sage, and nutmeg. Simmer gently 8–10 minutes so flavors marry.
6. 6Remove from heat and blend with an immersion blender until completely smooth and velvety (or carefully in batches in a countertop blender).
7. 7Taste and adjust salt and pepper. If the soup is too thick, loosen with a splash more broth.
8. 8Ladle into bowls. Swirl a spoonful of Greek yogurt on each serving and sprinkle with toasted pepitas and a few extra sage leaves.
9. 9The soup keeps well for meal-prep lunches up to four days; reheat gently on the stove or microwave and add fresh toppings just before eating.
10. 10Serve with crusty bread on the side if desired for a more filling midday plate.