And we’ve needed a little dose of comfort food in the form of creamy winter vegetable soup around here, because day after day has been seriously dreary. Pelting rain, sharp gusts, charcoal clouds, rivers filled to the brim.

Once every few days, the clouds part and the sun peeks through. Everyone rushes outside to put up holiday decorations or just turn their faces up to the sun for a moment before the marble-sized raindrops return. And before we know it, they do return.

And so: thank goodness for our toasty houses. Thank goodness for pine-scented candles and cheery Christmas lights and soft flannel pajama pants. Thank goodness for the oh-so occasional sun break. And thank goodness for winter vegetable soup recipes like this one.

This hearty winter vegetable chowder features a dream-team of roasted vegetables: butternut squash, parsnips, fennel, sweet potatoes, and carrots. Onions and vegetable broth give the soup a great base of robust flavor (and the vegetable broth, of course, keeps it vegetarian).

Potatoes give the soup that signature chowder creaminess without adding fat. And the earthy fresh thyme complements all those wonderfully caramelized roasted veggies oh-so perfectly.

I just love thyme in creamy winter soups. I don’t think I could quit it if I tried.

So! Storm-a-brewing in your neck of the woods? Brew up some of this soup and serve it with some warm crusty bread and a simply-dressed green salad for dinner tonight.

Oh, and top your meat-eater’s serving with a little crumbled bacon if you like.

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