Roasted Fall Harvest Soup

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

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Roasted Fall Harvest Soup

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Soup – American

Serves: 5

Prep Time: 15 minutes – Cooking Time: 40 minutes – Total Time: 55 minutes

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

1

Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.

2

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.

3

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.

4

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.

5

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.

6

Remove from heat and adjust seasonings, as desired, before serving. Enjoy!