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Rustic Roasted Winter Vegetable Chowder

Rustic Roasted Winter Vegetable Chowder for Cozy Nights

Enjoy a warm and comforting bowl of Rustic Roasted Winter Vegetable Chowder, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 1 medium Butternut Squash Adds natural sweetness and a creamy texture.
  • 1 medium Sweet Potato Provides a delightful sweetness; no substitutes recommended.
  • 2 medium Parsnips Contributes an earthy flavor.
  • 2 medium Carrots Offers color and sweetness.
  • 1 medium Fennel Bulb Introduces a subtle anise flavor.
  • 2 medium Russet Potatoes Creates a creamy texture.
  • 1 medium Onion Adds a savory base flavor.
  • 4 sprigs Fresh Thyme Gives fragrant herbal notes.
  • 3 tablespoons Olive Oil Essential for roasting and cooking.
  • 1/4 cup All-Purpose Flour Thickens the chowder.
  • 4 cups Vegetable Broth The base for your chowder.
  • 1 cup Milk Provides creaminess.
  • 1 teaspoon Kosher Salt Elevates all flavors.
  • to taste Additional Pepper & Salt Adjust your seasonings just before serving.
For Extra Flavor
  • 4 slices Crumbled Bacon A fantastic addition for meat lovers.

Equipment

  • oven
  • Baking Sheet
  • Large Bowl
  • Large saucepan
  • Immersion blender

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine butternut squash, parsnips, sweet potato, carrots, and fennel. Drizzle with olive oil and sprinkle with kosher salt. Spread on a baking sheet, and roast for 40 minutes, turning occasionally until they are tender and golden.
  3. In a large saucepan over low heat, pour in a splash of olive oil. Add diced onion along with a pinch of salt and sauté for about 10 minutes until soft and fragrant.
  4. Stir in all-purpose flour and cook for about 3 minutes to remove the raw taste. Gradually add vegetable broth, diced russet potatoes, and fresh thyme. Bring to a boil, then reduce the heat and simmer for 15 minutes.
  5. Remove the thyme stems, then add in the roasted vegetables. Carefully blend about 3 cups of the mixture until smooth, then return it to the pot. Stir in milk and simmer until warmed through.
  6. Taste your chowder and adjust the seasoning with additional salt and pepper. Garnish with crumbled bacon or fresh herbs if desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 400mgPotassium: 600mgFiber: 6gSugar: 6gVitamin A: 15000IUVitamin C: 20mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days. Can be frozen for up to 3 months; omit milk before freezing and add it back when reheating.

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