Roasted Vegetable Fall Harvest Soup
Are you looking for a super tasty soup recipe that is perfect for cooler weather, hoping for it soon? This Roasted Vegetable Fall Harvest Soup is a simple and easy meal that you just canโt miss. It seems like every bowl just gets better and better and youโre going to love all the added ingredients.
Have you started a Pinterest Board for Fall Recipes yet?
Make certain to try our Chunky Bacon Potato Soup Recipe as well. Itโs another simple soup recipe that everyone will love.
Roasted Vegetable Fall Harvest Soup
If youโre looking for a bowl full of hearty soup, you canโt go wrong with this. Not only will it warm your belly but itโs a super simple soup recipe to make, too. This harvest soup is packed full of tasty ingredients that youโll be able to find at any store which also makes this soup recipe nice and easy to do. The layers of spices just elevates this soup for more flavor.
Why is this considered a fall soup?
Itโs because all the ingredients are popular or available during the fall months. From squash to apples, youโll be able to have all these tasty ingredients that remind you of fall. But with so many markets carrying these ingredients all year long, if you get a craving in the summer, you can make it.
Can I add liquid to this soup?
This soup is meant to be a thicker soup. If you want to add a liquid of some sort to it, a nice chicken stock or broth can be a great option. Otherwise, you can do that to your individual bowl as well to make it a little less thick.
Ingredients to make Fall Harvest Soup
- 3 cups of butternut squash, cubed
- 3 large firm apples, cubed
- 1 medium red onion, chopped
- 1 Tablespoon fresh ginger, minced
- 1ยฝ teaspoon of ground cinnamon
- ยฝ teaspoon of ground nutmeg
- ยฝ teaspoon of ground cloves
- ยฝ teaspoon of allspice
- 2 Tablespoon of coconut oil, melted
- Sea salt and black pepper, to taste
- 4-5 cups of chicken broth, preferably organic, divided
How to make Soup with Squash and Apples
- Preheat oven to 400ยฐF and line a large baking sheet with a piece of parchment paper or a Silpatยฎbaking 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 a prepared baking sheet and spread into a single layer. Place in preheated 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 the desired consistency.
- Transfer puree to a large soup pot and repeat process with remaining vegetables and chicken 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.
Do you add any toppings to this simple fall soup?
Itโs really quite delicious on its own but if youโre going to add toppings, you might consider adding in some cinnamon or a little dollop of Greek yogurt on top as well.
Roasted Vegetable Fall Harvest Soup
Check out this simple fall harvest soup recipe!
Ingredients
- 3 cups of butternut squash, cubed
- 3 large firm apples, cubed
- 1 medium red onion, chopped
- 1 Tablespoon fresh ginger, minced
- 1ยฝ teaspoon of ground cinnamon
- ยฝ teaspoon of ground nutmeg
- ยฝ teaspoon of ground cloves
- ยฝ teaspoon of allspice
- 2 Tablespoon of coconut oil, melted
- Sea salt and black pepper, to taste
- 4-5 cups of chicken 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 a prepared baking sheet and spread into a single layer. Place in preheated 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 the desired consistency.
Transfer puree to a large soup pot and repeat process with remaining vegetables and chicken 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!
More Soup Recipes
- Chunky Bacon Potato Soup Recipe
- Butternut Squash Crockpot Soup
- Slow Cooker Chicken & Vegetable Stew Perfect For The Fall
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Happy Travels,
Rosemary
