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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
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

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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