Roasted Fall Vegetable Soup

There’s Magic in a Bowl of Roasted Fall Vegetable Soup

As autumn rolls around, there’s nothing quite like the comfort of a warm bowl of soup. This Roasted Fall Vegetable Soup combines the earthiness of butternut squash and sweet potatoes, roasted until caramelized and sweet, with the warmth of cinnamon and a hint of spice. It’s the perfect dish for chilly evenings when you crave something hearty yet wholesome. Over the years, I’ve perfected this recipe, and I can confidently say it’s a crowd-pleaser—ideal for cozy family dinners or even formal gatherings.

Why You’ll Fall in Love with This Dish

One of the most compelling reasons to try this soup is its accessibility and versatility. Not only is it budget-friendly, but it’s also incredibly easy to whip up, making it a foolproof option for weeknight meals. The roasting process brings out the natural sweetness of the vegetables, ensuring each spoonful is packed with flavor. Plus, it’s a fantastic way to sneak in some veggies, perfect for the kids or anyone looking to eat healthier!

"This soup is everything I love about fall! It’s so warm and comforting, and the flavors meld beautifully. Every bite is like a hug in a bowl!" – A happy home cook.

Step-by-Step Overview of the Cooking Process

Making this Roasted Fall Vegetable Soup is as straightforward as it gets. You’ll start by roasting the vegetables to develop rich, caramelized flavors. Once they’re tender, they will be blended into a creamy, dreamy soup that’s both nourishing and satisfying. Below is a quick look at how to bring everything together:

1. Roast the veggies until tender and caramelized.
2. Combine roasted vegetables with broth and spices.
3. Blend until smooth and creamy.
4. Adjust seasoning and enjoy!

Gather These Ingredients

To get started on your Roasted Fall Vegetable Soup, here’s what you’ll need:

• 2 pounds butternut squash, peeled and diced
• 2 pounds sweet potatoes, peeled and diced
• 1 pound carrots, peeled and sliced
• 8 cloves garlic, peeled (see note below)
• 1 medium onion, peeled and cut into quarters
• 2 tablespoons olive oil
• Salt & pepper, to taste
• 4 cups chicken or vegetable broth (+ more as needed)
• 1/4 teaspoon ground cinnamon
• 1 pinch cayenne pepper (optional)
• 5 ounces coconut milk (see note below)

Note: The garlic adds a wonderful depth of flavor, while the coconut milk contributes creaminess without dairy. If you’re looking for alternatives, feel free to use almond milk or omit the coconut entirely for a lighter soup.

Cooking Directions

Let’s dive into how to prepare this delicious soup. Follow these steps for a flawless batch:

1. Preheat your oven to 400°F. Prepare two baking sheets lined with parchment paper or foil, and arrange your oven racks in the top and bottom thirds.

2. Prep your vegetables: peel and dice your butternut squash, sweet potatoes, and carrots. Cut the onion into quarters. (If you’re unsure how to cut butternut squash, check out my blog post for safety tips!)

3. Spread the diced veggies on the baking sheets, then drizzle the olive oil over them. Season with salt and pepper, making sure everything is well-coated.

4. Roast the vegetables for 45-50 minutes until they’re tender and starting to brown. Turn them halfway through for even roasting.

5. Once roasted, transfer the vegetables to a large soup pot. Pour in the broth, add cinnamon, and the cayenne pepper if you’re feeling adventurous. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 5 minutes.

6. Stir in the coconut milk. Use an immersion blender to blend the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches, remembering to let it cool slightly to avoid splatters. You may need to add more broth to achieve your desired consistency.

7. Taste and season with additional salt and pepper as needed.

Perfect Ways to Serve Roasted Fall Vegetable Soup

This soup is not just a dish; it’s an experience! Serve it hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs like parsley or cilantro. For a delightful crunch, pair it with toasted crusty bread or serve alongside a simple green salad.

Keeping Leftovers Fresh

Storing your Roasted Fall Vegetable Soup is a breeze. Pour leftovers into an airtight container and store them in the fridge for up to 4-5 days. When reheating, you can add a splash of broth to loosen the consistency. For longer storage, this soup freezes exceptionally well; simply let it cool completely and transfer to freezer-safe containers. It can be frozen for up to 3 months.

Pro Chef Tips for Success

• Uniform Cutting: Try to cut your vegetables to a uniform size for even cooking and roasting.
• Taste As You Go: Always taste the soup before serving to adjust the seasoning as you prefer.
• Customization: Feel free to experiment with spices! A dash of nutmeg or smoked paprika can add a lovely twist.

Creative Twists on the Classic Recipe

Want to mix things up? Consider adding a splash of curry powder for an Indian-inspired flavor or incorporate greens like spinach or kale after blending for added nutrition and color. You might also swap out coconut milk for heavy cream or Greek yogurt, depending on your dietary preferences.

Your Questions Answered

1. What’s the prep time for this soup?
You’ll need about 15-20 minutes to prepare the vegetables before they hit the oven.

2. Can I use other vegetables?
Absolutely! Feel free to substitute with seasonal veggies like parsnips or add some leafy greens.

3. How can I make this soup vegan?
Simply replace chicken broth with vegetable broth and ensure the coconut milk is your sole creamy element.

Now that you have everything you need, enjoy creating this soul-warming Roasted Fall Vegetable Soup. Perfect for gatherings or a cozy night in, it’s sure to become a staple in your fall repertoire!

Roasted Fall Vegetable Soup

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A warm and comforting roasted vegetable soup made with butternut squash, sweet potatoes, and spices, perfect for chilly evenings.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Appetizer, Soup

Cuisine: American, Comfort Food

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

  

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Vegetable base

• 2 pounds butternut squash, peeled and diced
• 2 pounds sweet potatoes, peeled and diced
• 1 pound carrots, peeled and sliced
• 8 cloves garlic, peeled Adds depth of flavor.
• 1 medium onion, peeled and cut into quarters

Cooking essentials

• 2 tablespoons olive oil
• 4 cups chicken or vegetable broth Add more as needed.
• 1/4 teaspoon ground cinnamon
• 1 pinch cayenne pepper (optional) For a bit of heat.
• 5 ounces coconut milk Can substitute with almond milk or omit for a lighter soup.

Seasoning

• Salt & pepper, to taste

Method

 

Preparation

1. Preheat your oven to 400°F (200°C). Prepare two baking sheets lined with parchment paper or foil, and arrange your oven racks in the top and bottom thirds.
2. Peel and dice your butternut squash, sweet potatoes, and carrots. Cut the onion into quarters.
3. Spread the diced veggies on the baking sheets, then drizzle the olive oil over them. Season with salt and pepper, ensuring everything is well-coated.

Roasting

1. Roast the vegetables for 45-50 minutes until they’re tender and starting to brown. Turn them halfway through for even roasting.

Cooking the Soup

1. Once roasted, transfer the vegetables to a large soup pot. Pour in the broth, add cinnamon, and the cayenne pepper if you’re feeling adventurous.
2. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 5 minutes.
3. Stir in the coconut milk. Use an immersion blender to blend the soup directly in the pot until smooth. For a regular blender, transfer the soup in batches, letting it cool slightly to avoid splatters.
4. Taste and adjust seasoning with additional salt and pepper as needed.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 45gProtein: 4gFat: 8gSaturated Fat: 6gSodium: 500mgFiber: 8gSugar: 10g

Notes

Serve hot, garnished with a drizzle of olive oil or fresh herbs. Pair with toasted crusty bread or a simple green salad. Store leftovers in an airtight container in the fridge for up to 4-5 days, adding broth when reheating.

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