Skip to main content New<> this month
Get the Allrecipes magazine

Winter Root Vegetable Soup

Rated as 4.49 out of 5 Stars

"I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night."
Added to shopping list. Go to shopping list.


1 h 35 m servings 324
Original recipe yields 6 servings


{{model.addEditText}} Print
  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
  3. Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
  4. Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 324 calories; 18 40.7 5.2 23 1786 Full nutrition

Explore more


Read all reviews 80
  1. 105 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

Loved it! The combination of the different flavors from the roots were wonderful. Next time I am going to cut back on the butternut squash a little and add more parsnips and celery root. I ha...

Most helpful critical review

I doubled the recipe to take it to a friend who had a baby, and it turned out very bitter. Maybe I used too many turnips, but it was not good. I did not have celery root and I substituted carniv...

Most helpful
Most positive
Least positive

Loved it! The combination of the different flavors from the roots were wonderful. Next time I am going to cut back on the butternut squash a little and add more parsnips and celery root. I ha...

I just made this and it is delicious. I added 3 cloves of garlic to the celery and onion while I cooked that. I also added some garlic powder, cumin, and dried parsley to the soup while it sim...

I made this tonight but tweaked it to my personal liking. I had no parsnips so used 4 turnips, substituted garlic rosemary bread dipping blend for the salt and pepper. I added 2 leeks and garl...

I served this as a starter for a 5-course meal on New Year's for simplicity sake, I placed all the prepared vegetables in my roaster, along with the onion, 4 cloves of garlic, canola oi...

Wow, this was GREAT! I couldn't get celery root, but it was wonderful just the same. I subbed skim milk for the half-&-half and chicken broth for the vegetable broth because that's all I had on...

This has a good flavor and I like the combination of veggies. Some problems I ran into: Butternut squash roasts to fork tender much more quickly than some of the other things being roasted! S...

Very nice soup. I used broth I made from a combination of veg tips an peels that I saved in a zip bag in the freezer and some veg that I roasted. Much better than packaged and you control the ...

I really liked it! I woke today and it was 12 degrees outside. Been carrying this around for a while now and finally made it.never cook much with parsnips, butternut squash, and never with celer...

amazing! added a few of the suggestions: -garlic when cooking onion and celery -dill, cumin, garlic powder, and parsley after adding roasted veggies to soup sooooooooooo good....highly recomm...