Roasted Root Vegetable Soup

A bowl of root vegetable soup on a plate with a cloth underneath

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.


  • 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


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.


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