Rustic Roasted Winter Vegetable Chowder
Rustic Roasted Winter Vegetable Chowder is a comforting delight that combines roasted winter vegetables and creamy coconut milk, perfect for those chilly evenings. This hearty chowder is easy to make, featuring a medley of earthy flavors and warming spices. Each bowl is not just a meal; it’s a cozy experience that warms both body and soul, ideal for family dinners or solo nights with a good book.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Roasting and blending
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash, diced
- 1 cup carrots, diced
- 1 cup Yukon Gold potatoes, diced
- 1 cup celery, chopped
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss butternut squash, carrots, potatoes, celery, onion, and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
- In a large pot over medium heat, combine roasted vegetables with vegetable broth and simmer for about 10 minutes.
- Blend the mixture using an immersion blender until smooth while leaving some chunks for texture.
- Stir in coconut milk and adjust seasoning as needed.
- Serve warm in bowls garnished with fresh herbs or croutons.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg