Quick answer: The secret to an exceptional autumn soup? Roasting in the oven. Instead of boiling the vegetables (butternut squash, carrots, parsnips) in water, dice them, drizzle with olive oil and spices, and roast them for 30 minutes at 200°C (390°F). Then blend with hot broth. The result: an incomparable caramelized flavor and velvety texture!
When autumn arrives, we all crave that "cuddle in a bowl." But let's be honest for a second: boiled vegetable soup is often... sad. Bland. A bit punishing.
That's why I've definitively banned my large pot of boiling water for this recipe. Instead, I use the "Roast-and-Mix" method. It's the secret trick I use at home to get kids (or skeptical friends!) to eat vegetables without them even realizing it.
Why does that change everything?
It's pure culinary chemistry: the Maillard reaction . When baked at 200°C, the natural sugars in the carrot, parsnip, and pumpkin will caramelize.
- Texture: Instead of absorbing water, the vegetables lose their moisture and concentrate their flavor. The soup will be naturally velvety, without adding a ton of cream.
- Taste: It goes from a "green vegetal" taste to notes of hazelnut, butter and roasted chestnut.
It's easy, it fills the whole house with a wonderful aroma while it cooks, and it's impossible to mess up. Ready to change your perspective on soup?
What you need
Preparation time: 15 min • Cooking time: 30 min
- 1 kg Autumn Vegetables
- 1 Large Yellow Onion
- 2 cloves of garlic
- 3 tbsp Olive Oil
- 1 L Hot Broth
- 1 pinch Curry
Fresh, French and seasonal vegetables delivered to your door.
🔎 A closer look at the ingredients (Lou's tip)
The secret to this recipe is the balance between sweet, earthy, and creamy. Here's my winning trio for the "1kg" mix:
- 50% Potimarron squash: This is the base. Unlike butternut squash or pumpkin, potimarron has dense flesh and, most importantly, it doesn't need peeling ! Its skin melts during cooking, giving it an irresistible chestnut flavor. Guaranteed time-saver.
- 30% Sweet Potato: It acts as a binder. It's what will give your soup its "velvety" texture without needing to add potato (which tends to create a "gluey" texture) or starchy foods.
- 20% Parsnip or Carrot: Parsnip is the quintessential forgotten vegetable. Roasted, it develops aniseed and peppery notes that liven up the dish. If you don't have any, carrots will do for color.
👩🍳 The Step-by-Step Recipe
1. Roasting
200°C • 30 minPreheat your oven. On a large baking sheet lined with parchment paper, spread all your vegetables, cut into 3cm cubes. Add the onion and garlic cloves (unpeeled). Drizzle with oil, season with salt and pepper, and mix.
2. Mixing
5 minOnce golden brown, pour the vegetables into your blender (without the garlic skin!). Gradually add the hot stock, blending until you reach the desired consistency.
🎨 Variations and Toppings
A good soup is nice. A soup with some texture and contrast is better. Here's how to turn this starter into a complete dinner course.
1. The "Protein" version
Before blending, add a can of rinsed chickpeas or cooked red lentils to the blender. This will thicken the soup and provide a dose of plant-based protein that will satisfy even the hungriest stomachs until the next morning.
2. The "Gourmet" touch
Never serve soup "naked"! When it's time to eat, offer small bowls with:
- Crunchy elements: Roasted pumpkin seeds, crushed hazelnuts or homemade croutons rubbed with garlic.
- For freshness: A little chopped flat-leaf parsley, coriander or chives.
- For creaminess: A spoonful of thick fresh cream, coconut milk (divine with butternut squash) or a few cubes of feta that will melt gently.
❓ Frequently Asked Questions
Can this soup be frozen?
Yes, absolutely! It's even the perfect candidate for batch cooking. Since there's no potato (which gets mealy in the freezer) or cream (which curdles), it will turn out perfectly. Let it cool, put it in a Tupperware container or freezer bags, and store it for up to 3 months.
I don't have an oven, can I make it in a saucepan?
Yes, of course. Sauté the onion and vegetables in oil in the bottom of a casserole dish for 5-10 minutes to brown them slightly (this is the flavorful part!). Then cover with broth and simmer for 20 minutes. It will be delicious, even if less caramelized than if it were baked in the oven.
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