Recipes, Soups, Stews, Chili

Harvest Soup – Roasted Delicious Fall Flavor!

Harvest Soup is the most fulfilling way to enjoy the best flavors of the season! Ready to eat in just under an hour!

Roasted Fall Harvest Soup

Harvest Soup – Full of Tasty Fall Warmth!

Butternut squash is one of those vegetables that I’d see at the store but never buy because I had no idea on how to cook it. This winter squash is thick-skinned and can be stored throughout the entire season. It has a sweet, nutty flavor similar to that of a pumpkin. As you can see, though, it’s more of a golden color than orange.

The squash is an excellent source of Vitamin A, potassium, and fiber. Because of its similarities to pumpkins, we decided to create this Harvest Soup — it’s full of tasty fall flavors and warmth! Serve with your favorite hearty bread or baguettes. You could also pair it with a salad!

Fall Harvest Soup is one of the best ways to enjoy butternut squash!

Harvest Soup Ingredients:

3 cups butternut squash, cubed
3 large firm apples, cubed
1 medium red onion, chopped
1 tablespoon fresh ginger, minced
1½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon allspice
2 tablespoons coconut oil, melted
Sea salt and black pepper, to taste
4-5 cups chicken or vegetable broth, divided

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 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 chicken 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!

Two bowls of flavorful Fall Harvest Soup with cinnamon sticks on the table and a pecan on top of the soup.
Roasted Harvest Soup

Roasted Harvest Soup

Yield: 6 Servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Enjoy hearty fall flavors in this delicious Roasted Harvest Soup!

Ingredients

  • 3 cups butternut squash, cubed
  • 3 large firm apples, cubed
  • 1 medium red onion, chopped
  • 1 tablespoon fresh ginger, minced
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ t. allspice
  • 2 tablespoons coconut oil, melted
  • Sea salt and black pepper, to taste
  • 4-5 cups chicken or vegetable broth, divided

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 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 chicken 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!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1143Total Fat: 64gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 423mgSodium: 486mgCarbohydrates: 29gFiber: 7gSugar: 15gProtein: 109g

This data was provided and calculated by Nutritionix on 10/17/2020

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Enjoy the warm, hearty flavors of Fall in a batch of Roasted Harvest Soup! It's a great way to use Butternut Squash and an abundance of apples.

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