Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Photo of Roasted Fall Harvest Soup

Roasted Fall Harvest Soup — Recipe

  • Total Time: 55 minutes
  • Yield: 4 - 6 Servings 1x

Ingredients

Scale
  • 3 c. butternut squash, cubed
  • 3 large firm apples, cubed
  • 1 medium red onion, chopped
  • 1 T. fresh ginger, minced
  • t. ground cinnamon
  • ½ t. ground nutmeg
  • ½ t. ground cloves
  • ½ t. allspice
  • 2 T. coconut oil, melted
  • Sea salt and black pepper, to taste
  • 45 c. chicken or 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 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.
  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 broth to 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 process with remaining vegetables and chicken 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!
  • Author: Coach Marty
  • Prep Time: 15 Minutes
  • Cook Time: 40 Minutes
  • Category: Soup

Keywords: Fall Soup, soup, harvest, apples, squash