Roasted Fall Vegetable Soup
User Reviews
4.9
39 reviews
Excellent
Roasted Fall Vegetable Soup
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This roasted fall vegetable soup has butternut squash, carrots, and sweet potatoes. It's silky, naturally sweet, and totally delicious! It's sure to warm you up on a chilly day.
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Ingredients
- 2 pounds butternut squash peeled & diced
- 2 pounds sweet potatoes peeled & diced
- 1 pound carrots peeled & sliced
- 8 cloves garlic peeled, see note
- 1 medium onion peeled & cut into quarters
- 2 tablespoons olive oil
- salt & pepper to taste
- 4 cups chicken or vegetable broth + more as needed
- 1/4 teaspoon ground cinnamon
- 1 pinch cayenne pepper optional
- 5 ounces coconut milk see note
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Instructions
- Preheat the oven to 400F. Line 2 baking sheets with parchment paper or foil. Place the oven racks in the top third and bottom third of the oven.
- Prep the veggies, garlic, and onion (see blog post on how to safely cut butternut squash if you've never done it before). Try to cut the squash and sweet potatoes approximately the same size. Add the veggies to the baking sheets and toss with the olive oil and season with some salt & pepper.
- Roast the veggies for 45-50 minutes or until they're tender and starting to brown/caramelize.
- Transfer the veggies to a soup pot and add the broth, cinnamon, and cayenne pepper. Bring the soup to a boil, then reduce the heat and simmer for about 5 minutes.
- Pour in the coconut milk and blend the soup using an immersion blender right in the pot or transfer to a regular blender and blend in batches (do this carefully if you're not letting the soup cool first!). You will likely need to add more broth to thin the soup out.
- Season with extra salt & pepper as needed (I was pretty generous with both).
Notes
- I used one of those small cans of Thai Kitchen coconut milk. If you can't find those, use about 3/4 cup of coconut milk from a regular sized can, or just add the entire can if you want it to be extra creamy.
- The garlic mellows out as it roasts, but you can definitely taste it in the soup. Use as much/little as you want depending on how much you like garlic. You could add up to a whole head of garlic if you love the flavor.
- You can buy pre-cut squash to make prep easier.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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