Diabetic / Entrees / Lunch / Recipes / Soups & Stews / Vegan

Roasted Fall Harvest Soup

Fall Harvest Soup
Fall Harvest Soup

Roasted Fall Harvest Soup

  • Author: Stacy
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 46 1x


3 c. butternut squash, cubed
3 large firm apples, cubed
1 medium red onion, chopped
1 T. fresh ginger, minced
t. ground cinnamon
½ t. ground nutmeg
½ t. ground cloves
½ t. allspice
2 T. coconut oil, melted
Sea salt and black pepper, to taste
45 c. vegetable 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 pre-heated 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 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 vegetable 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!


Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4-6

Recipe Card powered byTasty Recipes

Sharing is caring!

No Comments

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.