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For a winter recipe, whip up this Roasted Root Vegetable soup. It is full of flavor and easy to create.

Roasted Root Vegetable Soup

  • Level: Beginner
  • Course: Entrée
  • Serving Size: Serves 4-6
  • Prep Time: Approximately 25 min
  • Cook Time: Approximately 1 hour
Ingredient Description:
Medium delicata squash
Medium celeriac
Medium sweet potato
4 medium sized red beets
2 shallots
1 clove garlic
4 tablespoons olive oil
3 cups low sodium chicken stock
1 cup whole milk, or any nut milk if dairy free
Salt to taste

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  1. Preheat the Calphalon Quartz Heat Oven to 400 degrees.
  2. While the oven is preheating, cut the delicata squash in half the long way and keep skin on.
  3. Peel both the celeriac and sweet potato, and cut them into 1/2 inch cubes.
  4. Season the beets with olive oil and salt and wrap them tightly in foil.
  5. Place delicata squash skin side down, celeriac and sweet potato on the sheet pan and season with salt and olive oil. Cover the vegetables with tin foil and add the tightly foil wrapped beets to the tray and put them in the oven for 30 minutes.
  6. After 30 minutes, remove all vegetables except the beets and put them on a plate to cool. Cook the beets for an additional 15 minutes.
  7. While the vegetables are cooking, caramelize the shallots in a Calphalon Premier Space Saving 3 qt. Sauté Pan. Add the garlic to shallots once shallots are cooked and do not burn them. Once the shallots and garlic are caramelized, put them aside.
  8. Once cooled, peel the beets with paper towel and then add all of the vegetables to the Calphalon Auto-Speed Blender with the low sodium chicken stock.
  9. While the blender is on, slowly add the milk. Once you have reached a lose puree, add the soup to a Calphalon Premier Space Saving Cookware 3.5-qt Sauce Pan with Cover and heat for 5 minutes on medium heat. Once hot, serve.