Can I freeze Rustic Roasted Winter Vegetable Chowder?

Yes! To freeze Rustic Roasted Winter Vegetable Chowder , make the recipe as directed but leave out the milk before freezing. Once the chowder has cooled completely, store it in airtight freezer-safe containers for up to 3 months. When reheating, add the milk (or dairy-free alternative) as it warms to preserve its creamy consistency without curdling.

Can I make this chowder in advance?

Absolutely. This chowder actually tastes even better the next day as the flavors deepen overnight. Simply roast the vegetables and cook the soup as directed, then store it in the refrigerator in a sealed container for up to 4 days. Gently reheat on the stovetop, stirring occasionally. You may want to add a splash of broth or milk if the soup has thickened too much.

What other vegetables can I use in this winter chowder?

This chowder is very forgiving and flexible. You can substitute or add vegetables such as turnips, celery root, rutabaga, leeks , or even Brussels sprouts for variation. The key is to roast them first to enhance their sweetness and texture. Just make sure your veggie mix maintains a balance of starchy and aromatic elements for the best result

Rustic Roasted Winter Vegetable Chowder – Best Cozy Recipe

Name: Rustic Roasted Winter Vegetable Chowder
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1/2 small butternut squash (about 2 cups), peeled, seeded, and diced into 1-inch pieces; 3 medium parsnips (about 1 cup), peeled and diced into 1-inch pieces; 1 medium sweet potato (about 1 cup), peeled and diced into 1-inch pieces; 2 medium carrots (about 1 cup), peeled and diced into 1-inch pieces; 1/2 fennel bulb (about 1 cup), thinly sliced; 1/2 teaspoon kosher salt (plus 1/2 teaspoon later in the recipe); 2 tablespoons olive oil (for roasting vegetables); 3 tablespoons olive oil (for soup base); 1 medium onion (about 2 cups), diced; 2 tablespoons all-purpose flour; 4 cups vegetable broth; 2 medium russet potatoes (about 2 cups), peeled and diced into 3/4-inch pieces; 4–5 sprigs fresh thyme; 1 cup milk (2% recommended, or use unsweetened plain almond milk for vegan); Salt and freshly ground black pepper, to taste; Optional: Additional thyme leaves and black pepper for garnish; Optional: Crumbled bacon for meat-eaters

Description

Rustic Roasted Winter Vegetable Chowder is a hearty, creamy soup packed with seasonal roasted root vegetables like butternut squash, parsnips, and sweet potatoes. Blended partially for a rich texture and balanced with earthy thyme and smooth milk, this comforting chowder is perfect for cold days. It’s vegetarian, flexible, and ideal for cozy dinners.

Ingredients

Scale

1/2 small butternut squash (about 2 cups), peeled, seeded, and diced into 1-inch pieces
3 medium parsnips (about 1 cup), peeled and diced into 1-inch pieces
1 medium sweet potato (about 1 cup), peeled and diced into 1-inch pieces
2 medium carrots (about 1 cup), peeled and diced into 1-inch pieces
1/2 fennel bulb (about 1 cup), thinly sliced
1/2 teaspoon kosher salt (plus 1/2 teaspoon later in the recipe)
2 tablespoons olive oil (for roasting vegetables)
3 tablespoons olive oil (for soup base)
1 medium onion (about 2 cups), diced
2 tablespoons all-purpose flour
4 cups vegetable broth
2 medium russet potatoes (about 2 cups), peeled and diced into 3/4-inch pieces
4–5 sprigs fresh thyme
1 cup milk (2% recommended, or use unsweetened plain almond milk for vegan)
Salt and freshly ground black pepper, to taste
Optional: Additional thyme leaves and black pepper for garnish
Optional: Crumbled bacon for meat-eaters

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Instructions

Preheat oven to 400°F (200°C).
In a large bowl, toss butternut squash, parsnips, sweet potato, carrots, and fennel with 2 tablespoons olive oil and 1/2 teaspoon salt.
Spread the vegetables on a large baking sheet in a single layer. Roast for about 40 minutes, stirring occasionally, until tender and browned in spots.
While the vegetables roast, heat 3 tablespoons olive oil in a large soup pot over low heat. Add diced onion with a pinch of salt and pepper and cook for about 10 minutes until soft and translucent.
Stir in the flour and cook for 3 minutes, stirring constantly to form a roux.
Gradually add the vegetable broth, stirring to combine. Add the diced potatoes and thyme sprigs.
Bring the mixture to a boil, then reduce to a simmer. Cook uncovered for about 15 minutes, or until potatoes are soft.
Remove thyme stems and discard. Stir in the roasted vegetables.
Transfer about 3 cups of the chowder to a blender and puree until smooth. Carefully return the blended mixture to the pot and stir to combine.
Stir in the milk and bring the soup back to a gentle simmer over medium-low heat, stirring often.
Adjust seasoning with additional salt and freshly ground black pepper to taste.
Serve hot, garnished with thyme leaves, cracked black pepper, or reserved roasted vegetables. Add crumbled bacon if desired.

Notes

For a vegan version, use unsweetened almond milk or oat milk instead of dairy.
You can substitute russet potatoes with Yukon Gold for a naturally creamy texture without peeling.
Blend more or less of the soup depending on your desired texture.
Store leftovers in the refrigerator for up to 4 days. Reheat gently before serving.
Freeze without the milk and add it after reheating for best texture.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Soup
Method: Roasting, Simmering
Cuisine: American

Nutrition

Serving Size: 1 1/2 cups
Calories: 374 kcal
Sugar: 11 g
Sodium: 546 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 51 g
Fiber: 8 g
Protein: 13 g
Cholesterol: 4 mg