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Roasted Root Vegetable Soup

This easy roasted root vegetable soup is filled with cozy vibes and autumn flavor. Made with roasted turnips and butternut squash, your oven does most of the work for you. Serve with a slice of crusty bread or grilled cheese sandwiches.

This morning mist blanketed the forest that borders our backyard. A flock of geese flew overhead on their journey southward, and as I wrapped a blanket around my shoulders and stepped outside I was treated to a vibrant display of reds, oranges, and yellows. It was a perfect Autumn morning and I could tell it was going to be one of those days that all but requires a pot of soup slowly cooking on the stovetop and a loaf of bread in the oven.

I knew exactly what I wanted to make. A loaf of Autumn Apple Bread, perfect for grilled cheeses or toasted with a bit of butter. And on the stovetop, a big pot of this roasted root vegetable soup. Made with roasted turnips and butternut squash, this rich soup is perfect for cool weather.

Why I Love this Cozy Family Soup

This is a no-fuss soup, which you won’t be surprised to discover is my second favorite thing about it. (The first is how good it tastes.)

Roasting the vegetables requires hardly any effort and the same can be said for cooking the onions and potatoes on the stovetop. Everything gets pureed in the end so you don’t have to worry about finely chopping anything. Just cook and puree with an immersion blender (affiliate link), stir in the Greek yogurt and sour cream, then serve. 

Serving Suggestions

  • Baby spinach: Sometimes I will sautee a bit of baby spinach on the stovetop with a splash olive oil and a few cloves of minced garlic, then spoon it on top of this soup. This adds another pop of color and some extra flavor that I quite enjoy.
  • Sour cream: You can also top this soup with sour cream. I’ll usually thin it with a bit of water so that it’s easier to drizzle over the top.
  • Black cumin seeds: You can find ground black cumin seeds at health food stores. I like to sprinkle them on top of soups, salads and even avocado toast. They add an earthy flavor, somewhat lemony flavor to your food.
  • Bread: Bready things are always a good companion for soup. I recommend a thick slice of crusty bread or fluffy popovers.
  • Grilled cheese sandwiches: I like to cut them into fourths so that it’s easier to dunk each bite of grilled cheese into the soup before taking a bite.

How to Store and Reheat

Allow the soup to come to room temperature, then store it in an airtight container in the fridge for up to 4 days.

The soup will thicken over time, so the best way to reheat it is by combining the amount of soup you want to eat with a bit of vegetable broth in a small pot. Reheat on the stovetop over medium-low heat until warmed through, stirring occasionally.

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Roasted Root Vegetable Soup

A bowl of root vegetable soup on a plate with a cloth underneath
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This easy roasted root vegetable soup is filled with cozy vibes and autumn flavor. Made with roasted turnips and butternut squash, your oven does most of the work for you. Serve with a slice of crusty bread or grilled cheese sandwiches.

  • Author: Rustic Family Recipes
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 4-6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

  • 1lb turnips
  • 4 tablespoons olive oil
  • 2 teaspoons kosher salt or sea salt
  • 3 lbs butternut squash
  • 2½ cups chopped yellow onions
  • 13oz red potatoes, washed and chopped
  • 2 teaspoons crumbled dry sage
  • 4 cups vegetable broth
  • 1 cup water
  • Black pepper, to taste
  • 2 tablespoons plain Greek yogurt
  • 2 tablespoons heavy cream

Instructions

Prep your tools. Preheat your oven to 375F. Oil a nonstick baking sheet with 1 tablespoon of olive oil.

Peel the turnips and cut them into wedges. Toss with 1 tablespoon of olive oil and a generous pinch of salt, then spread the wedges on one side of your baking sheet.

Remove the top and bottom of your butternut squash. Slice in half vertically and remove the seeds. Place cut side down on the other side of your baking sheet.

Roast the vegetables for approximately 40 minutes. Until the squash is completely soft and the turnips are tender. Remove from the oven and set aside to cool.

Start the soup. While the vegetables are roasting, add 2 tablespoons of olive oil to a large dutch oven or soup pot. Warm over medium heat, add the onions, and cook, stirring frequently, until the onions are soft, about 5 minutes. Add the potatoes and cook 2-3 more minutes.

Add liquid and spices, then simmer. Add the vegetable broth, 1 cup of water, 1 teaspoon of salt and the sage. Stir, bring to a boil, then reduce heat and simmer for 30 minutes.

Add the roasted veggies. Scoop out the butternut squash flesh and add to the soup pot along with the turnips. Remove from the heat and puree with an immersion blender.

Finish the soup. Return the soup pot to your burner and add the Greek yogurt and heavy cream. Warm over medium-low heat, stirring frequently, until hot. Season with black pepper and additional salt, if needed, to taste.

Serve immediately. Top with an extra drizzle of soup cream if desired.

Notes

Storing: Allow the soup to come to room temperature, then store it in an airtight container in the fridge for up to 4 days.

Reheating: The soup will thicken over time, so the best way to reheat it is by combining the amount of soup you want to eat with a bit of vegetable broth in a small pot. Reheat on the stovetop over medium-low heat until warmed through, stirring occasionally.

Keywords: turnip soup, squash soup, easy homemade soup, potato soup, vegetarian soup

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