Roasted Fall Harvest Soup Recipe


Roasted Fall Harvest Soup Recipe

Roasted Fall Harvest Soup

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Soup
Keyword: Harvest Soup
Servings: 5


  • 3 cup Butternut squash, cubed
  • 3 Large firm apples, cubed
  • 1 Medium red onion, chopped
  • 1 tbsp Fresh ginger, minced
  • 1 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/2 tsp Ground cloves
  • 1/2 tsp Allspice
  • 2 tbsp Coconut oil, melted
  • Sea salt and black pepper, to taste
  • 4-5 cup Chicken broth, preferably organic, divided


  • 1. Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.
  • 2. 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.
  • 3. Spread seasoned butternut squash mixture onto prepared baking sheet and spread into a single layer. Place in preheated oven and roast until squash is fork tender, approximately 25-30 minutes. 
  • 4. 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 a container and blend until smooth. Add a little more broth, if necessary, to reach desired consistency. 
  • 5. 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. 
  • 6. Remove from heat and adjust seasonings, as desired, before serving. Enjoy! 

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