Roasted Fall Vegetable Soup

Nicole | nutritiousnicole_rdn
by Nicole | nutritiousnicole_rdn
32 oz
35 min

This is the best way to use up vegetables from your garden or get seasonal Fall vegetables from your local grocery store. I would say the key ingredients of this recipe are butternut squash, tomato, and garlic. You can add any additional vegetables to that combination and it will probably turn out just as great. You can use this soup as itself as a soup for lunch, alongside grilled cheese, or mixed into a pasta as a pasta sauce. It turned out delicious! My secret is to add a splash of fresh apple cider for a bit of sweetness and extra fall flavor. It tastes just like Panera's Autumn Squash Soup in my opinion.


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If too thick, add more vegetable stock

Roasted Fall Vegetable Soup
Recipe details
  • 32  oz
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients
Roasted Fall Vegetable Soup
  • 1 butternut squash, chopped
  • 1 sweet potato, chopped
  • 1 garlic clove, cut in half
  • 1 onion, cut in half
  • 2 carrots, chopped
  • 1 zucchini, chopped
  • 2 tomatoes, cut in half
  • 2 tbsp pumpkin puree
  • 1 tbsp cinnamon
  • 1 cup vegetable stock
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup fresh apple cider
Instructions
Roasted Fall Vegetable Soup
Preheat oven to 425 and place all prepared vegetables on baking sheet except tomato
Drizzle with olive oil, salt, pepper, and cinnamon
Place those vegetables in oven, feel free to use a separate baking sheet if you run out of room. Bake those vegetables for 25 minutes
After the 25 minutes, add in tomatoes and bake everything and additional 10-15 minutes (time may be dependent on your specific oven, I recommend always checking sooner than recommended time)
Place all roasted vegetables in a high-speed blender with vegetable stock, apple cider, and pumpkin puree
Blend on high for 2-4 minutes until everything is smooth and completely blended
Pour into soup bowls and enjoy!
Tips
  • Use heavy cream to thicken soup or butter
  • You can use apple juice instead of apple cider but add 1/8 cup so soup does not get too sweet
  • You likely won't need to strain the soup but you can if you want to
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