Enjoy this oven-roasted fall harvest soup, flavorful and super delicious, easily made with butternut squash, apples, onions, vegetable broth, and spices. This easy vegan soup is ready in less than 1 hour and makes a great satisfying meal.
Ingredients for this Recipe :
- 3 cup butternut squash, cubed
- 3 large firm apples, cubed
- 1 medium red onion, chopped
- 1 tbsp fresh ginger, minced
- 1½ tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 2 tbsp coconut oil, melted
- Sea salt and black pepper, to taste
- 4-5 cup vegetable broth, preferably organic, divided
How to Make Fall Harvest Soup :
Step One:
Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.
Step Two:
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.
Step Three:
Spread seasoned butternut squash mixture onto the prepared baking sheet and spread into a single layer. Place in preheated oven and roast until squash is fork-tender, approximately 25-30 minutes.
Step Four:
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 the container and blend until smooth. Add a little more broth, if necessary, to reach desired consistency.
Step Five:
Transfer puree to a large soup pot and repeat the process with the remaining vegetables and vegetable broth. Turn heat to medium and cook, stirring frequently, until soup is heated through, approximately 5-10 minutes.
Step Six:
Remove from heat and adjust seasonings, as desired, before serving. Enjoy!

Other Vegan Recipes –
Sweet potato soup recipe – Black Bean and Sweet Potato Soup
Ginger carrot soup recipe – Creamy Ginger Carrot Soup
Vegan truffles recipe – Chocolate Hazelnut Truffles
Refried beans recipe – Homemade Refried Beans
Roasted Fall Harvest Soup
You should try this fall oven-roasted harvest soup, delicious and full of flavors, this comforting vegan soup is ready in less than 1 hour.
Ingredients
- 3 cup butternut squash, cubed
- 3 large firm apples, cubed
- 1 medium red onion, chopped
- 1 tbsp fresh ginger, minced
- 1½ tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 2 tbsp coconut oil, melted
- Sea salt and black pepper, to taste
- 4-5 cup 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 the 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 the 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 the process with the 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!
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