Roasted Autumn Vegetable Soup Recipe

Warm up with this hearty and healthy Roasted Autumn Vegetable Soup! Perfect for chilly evenings, this Weight Watchers-inspired recipe (only 2 points!) brings out the natural sweetness of roasted butternut squash, carrots, and parsnips. The creamy, flavorful broth is unbelievably comforting – a stick-to-your-ribs masterpiece! Easy to make and bursting with fall flavors.

Prep Time 20 mins
Cook Time 50 mins
Calories 58 kcal
Protein 5g
Rating Be the first
Roasted Autumn Vegetable Soup 33

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Roasted Autumn Vegetable Soup

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How to Make Roasted Autumn Vegetable Soup

  1. Preheat oven to 400°F (200°C).
  2. In a large roasting pan, combine 1 large onion (chopped), 2 large carrots (chopped), 2 parsnips (chopped), and 1 medium butternut squash (peeled, seeded, and cubed).
  3. Lightly coat the vegetables with cooking spray.
  4. Roast for 15-20 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
  5. Transfer the roasted vegetables to a large pot or Dutch oven.
  6. Add 4 cups of vegetable broth and 1 cup of milk (or cream for a richer soup). Season generously with salt and pepper to taste. Consider adding other spices like thyme or sage for extra depth of flavor.
  7. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
  8. Carefully transfer the soup to a blender (working in batches if necessary) or use an immersion blender to puree until completely smooth. (Note: Vent the lid of the blender if using a traditional blender to prevent pressure build-up.)
  9. Taste and adjust seasoning as needed. Serve hot and enjoy!

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

22g

Fat

0g

Carbs

4g

Frequently Asked Questions

How long does it take to make Roasted Autumn Vegetable Soup?

Roasted Autumn Vegetable Soup takes about 70 minutes from start to finish — roughly 20 minutes to prepare and 50 minutes to cook.

How many calories are in Roasted Autumn Vegetable Soup?

Roasted Autumn Vegetable Soup has approximately 58 calories per serving, with about 5 g protein, 4 g carbohydrates and 0 g fat.

What ingredients do I need for Roasted Autumn Vegetable Soup?

The key ingredients for Roasted Autumn Vegetable Soup are Onion, Carrots, Parsnips, Winter Squash, Cooking Spray, Fat Free Chicken Broth. See the full list with measurements above.

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