This roasted fall harvest soup is not only a great way to take advantage of fall flavors available now, but it is delicious. It’s incredibly easy to make and you can have lunch or dinner on the table in under an hour.
The butternut squash and apples go beautifully together and the flavor combination just screams autumn in a bowl. Add some baked scones or dinner rolls and you’ve got a simple meal that is perfect on a chilly day.
Roasted Fall Harvest Soup
Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4-6
Ingredients:
- 3 c. butternut squash, cubed
- 3 large firm apples, cubed
- 1 medium red onion, chopped
- 1 T. fresh ginger, minced
- ½ t. ground nutmeg
- 1½ t. ground cinnamon
- ½ t. ground cloves
- ½ t. allspice
- 2 T. coconut oil, melted (or use olive oil)
- Sea salt and black pepper, to taste
- 4-5 c. chicken broth, divided
Directions:
- 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 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.
- 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 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 process with remaining vegetables and chicken 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!