Roasted Fall Harvest Soup
Roasting the vegetables and fruit first before blending this soup gives it a delicious unique flavor!
Servings 4 -6
Calories 201kcal
Equipment
Ingredients
- 3 cups butternut squash cubed
- 3 large firm apples cubed
- 1 medium red onion chopped
- 1 Tbsp fresh ginger minced
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp allspice
- 2 Tbsp coconut oil melted
- Sea salt and black pepper to taste
- 4-5 cups chicken broth divided
Optional Toppings
- Heavy cream
- Toasted pumpkin seeds or pepitas
- Pecans
- Fresh parsley
Instructions
- Preheat oven to 200C/400F/Gas 6 and line a large baking sheet with a piece of parchment paper. Set aside.
- Place 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 the seasoned squash mixture onto the prepared baking sheet and spread it into a single layer.
- Place in preheated oven and roast for 25-30 minutes or until squash is fork-tender
- 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.
- Transfer purée to a large soup pot and repeat the blending process with the remaining vegetables and chicken broth.
- Turn heat to medium and cook for 5-10 minutes, stirring frequently, until soup is heated through.
- Remove from heat and adjust seasonings, as desired, before serving. Enjoy!
Nutrition
Serving: 1 | Calories: 201kcal | Carbohydrates: 33g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 3135mg | Fiber: 7g | Sugar: 18g