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Roasted Fall Harvest Soup
Roasted Fall Harvest Soup
Ingredients
- 3 cups butternut squash cubed
- 3 large apples firm, cubed
- 1 medium red onion chopped
- 1 tbsp ginger fresh, minced
- 1½ tsps ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp allspice
- 2 tbsps coconut oil melted
- sea salt to taste
- black pepper to taste
- 5 cups vegetable broth preferably organic, divided
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Instructions
- 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 vegetable 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!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 86kcal (4%)Carbohydrates: 12g (4%)Protein: 1g (2%)Fat: 5g (8%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 787mg (34%)Potassium: 258mg (7%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 7861IU (157%)Vitamin C: 15mg (18%)Calcium: 41mg (4%)Iron: 1mg (6%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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