Go Back
Roasted Fall Harvest Soup
Print Recipe
5 from 1 vote

Roasted Fall Harvest Soup

Prep Time15 minutes
Cook Time7 minutes
Course: Main Course
Cuisine: American
Keyword: Fall, Harvest, Soup

Ingredients

  • 3 cups butternut squash cubed
  • 3 large firm apples cubed
  • 1 medium red onion chopped
  • 1 tbsp fresh ginger minced
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp allspice
  • 2 tbsp coconut oil melted
  • sea salt & bl. pepper to taste
  • 4 - 5 cups vegetable broth preferably organic, divided

Instructions

  • Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.
  • Combine butternut squash, apples, red onion, ginger, cinnamon, nutmeg, cloves, allspice, and melted coconut oil in a large bowl. Season with salt and black pepper, to taste, and toss to combine.
  • Spread seasoned butternut squash mixture onto prepared baking sheet and spread into a single layer. Place in pre-heated oven and roast until squash is fork tender, approximately 25-30 minutes.
  • Remove from oven and let cool slightly before transferring one quarter of the roasted veggie mixture to a high-powered blender. Add one cup of chicken broth to container and blend until smooth. Add a little more broth, if necessary, to reach desired consistency.
  • Transfer puree to a large soup pot and repeat process with remaining vegetables and vegetable broth. Turn heat to medium and cook, stirring frequently, until soup is heated through, approximately 5-10 minutes.
  • Remove from heat and adjust seasonings, as desired, before serving. Enjoy!