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Photo of Roasted Fall Harvest Soup

Roasted Fall Harvest Soup — Recipe


  • Author: Coach Marty
  • Prep Time: 15 Minutes
  • Cook Time: 40 Minutes
  • 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!
  • Category: Soup

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