Description
A comforting and hearty chowder made with roasted fall vegetables, perfect for warming up on a chilly day.
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 2 cups carrots, peeled and diced
- 1 cup parsnips, peeled and diced
- 1 cup potatoes, peeled and diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the butternut squash, carrots, parsnips, potatoes, onion, and garlic with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- Transfer the roasted vegetables to a large pot and add the vegetable broth.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the coconut milk and blend the chowder until smooth using an immersion blender or a regular blender.
- Season with additional salt and pepper if needed.
- Serve hot, garnished with fresh thyme.
Notes
- Feel free to add other seasonal vegetables like sweet potatoes or Brussels sprouts.
- This chowder can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a spicier version, add a pinch of cayenne pepper or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Roasted Fall Vegetable Chowder, Fall Soup, Vegan Chowder, Comfort Food