Roasted Fall Harvest Soup Recipe

Make plenty of this delicious, warming Roasted Fall Harvest soup because your friends and family will keep coming back for more!

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4-6

Ingredients:

3 cups butternut squash, cubed
3 large firm apples, cubed
1 medium red onion, chopped
1 Tbs fresh ginger, minced
1½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
½ tsp allspice
2 Tbs coconut oil, melted
Sea salt and black pepper, to taste
4-5 cups chicken broth, preferably organic, divided

Directions:

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 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.

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 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.

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Roasted Fall Harvest Soup

Yield: 4-6

Author: The Well Fed Cook

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Make plenty of this delicious, warming Roasted Fall Harvest soup because your friends and family will keep coming back for more!

Ingredients US Metric

• 3 cups butternut squash, cubed
• 3 large firm apples, cubed
• 1 medium red onion, chopped
• 1 Tbs fresh ginger, minced
• 1½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• ½ tsp allspice
• 2 Tbs coconut oil, melted
• Sea salt and black pepper, to taste
• 4-5 cups chicken 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.e
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 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.
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 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.

Nutrition Facts

Calories

242.91

Fat (grams)

7.96

Sat. Fat (grams)

5.81

Carbs (grams)

44.45

Fiber (grams)

10.03

Net carbs

34.42

Sugar (grams)

22.79

Protein (grams)

4.05

Sodium (milligrams)

1122.94

Cholesterol (grams)

5.60

Nutritional Values are for information purposes only.

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winter,soup,pumpkin

Lunch, Dinner

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