Winter Solstice Soup

Embrace the cozy warmth of the season with Winter Solstice Soup, a velvety blend of hearty root vegetables and warming spices perfect for chilly days. This vibrant, dairy-free soup combines the earthy sweetness of butternut squash and parsnips with the creaminess of coconut milk, balanced by aromatic hints of cumin, smoked paprika, and cinnamon. Packed with wholesome ingredients like carrots, celery, and Russet potatoes, this nutritious recipe is simmered to perfection before being puréed into a smooth, comforting bowl of goodness. Ideal for a festive gathering or a weeknight dinner, this vegetarian soup is ready in under an hour and can be garnished with fresh parsley for an extra touch of brightness. Celebrate the winter season with a dish that is as nourishing as it is delicious!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrots, diced
• 2 medium parsnips, diced
• 2 stalks celery stalks, diced
• 2 cups butternut squash, peeled and cubed
• 1 medium Russet potato, peeled and cubed
• 6 cups vegetable broth
• 1 cup canned coconut milk
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 1 tablespoon fresh thyme, leaves only
• 2 tablespoons fresh parsley, chopped (optional garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 3-5 minutes, stirring frequently, until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the diced carrots, parsnips, and celery to the pot. Cook for 5 minutes, stirring occasionally, to allow the vegetables to slightly soften.

Step 5

Add the butternut squash and Russet potato to the pot, stirring to combine with the other vegetables.

Step 6

Pour in the vegetable broth and bring the mixture to a boil.

Step 7

Lower the heat to a simmer and add the ground cumin, ground coriander, smoked paprika, ground cinnamon, salt, and black pepper. Stir well to incorporate the spices.

Step 8

Cover the pot with a lid and let the soup simmer for 25-30 minutes, or until the vegetables are tender and easily pierced with a fork.

Step 9

Using an immersion blender, purée the soup in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.

Step 10

Stir in the canned coconut milk and fresh thyme leaves, and let the soup gently heat through for 2-3 minutes.

Step 11

Taste and adjust seasoning with additional salt or pepper, if needed.

Step 12

Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm.

Nutrition Facts

Serving size	(2735.0g)

Amount per serving	% Daily Value*
Calories	1903.7

Total Fat 100.6g	0%
Saturated Fat 57.7g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 5964.3mg	0%
Total Carbohydrate 236.3g	0%
Dietary Fiber 46.4g	0%
Total Sugars 56.3g
Protein 43.7g	0%

Vitamin D 0IU	0%
Calcium 612.6mg	0%
Iron 22.4mg	0%
Potassium 6539.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.7%

Protein: 8.6%

Carbs: 46.7%