Mrs. Lisa Rocha
@mrs.lisa
Autumn Harvest Soup
A warm and comforting soup made with roasted butternut squash, sweet potatoes, and carrots, blended to creamy perfection and seasoned with aromatic spices.
Details
- Cuisine:american
- Meal Type:dinner
- Diet:vegan
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:thanksgiving
- Ingredients:12
- Views:4
Recipe Information
- Prep time25 min.
- Cook time55 min.
- Total time80 min.
- Servings12
Ingredients
- 1, peeled, seeded, and chopped
- 3, peeled and chopped
- 2, peeled and chopped
- 1, cored, peeled, and chopped
- 1/2, chopped
- 1/4 cup
- 2 cups
- 1 teaspoon
- 1 teaspoon
- 1/2 teaspoon
- to taste
- to taste
Cooking Instructions
Follow our step-by-step guide on how to make Autumn Harvest Soup.
Step 1
Start by preheating your oven to a cozy 375°F (190°C). This will set the stage for roasting our veggies to perfection. Next, gather your butternut squash, carrots, sweet potatoes, green apple, and onion, and spread them out on a baking sheet. Drizzle the olive oil over the colorful medley, ensuring everything is nicely coated. Pop the baking sheet into the oven and let the vegetables roast for about 45 minutes, or until they turn golden and tender. The aroma will be irresistible!
Step 2
Once your veggies are roasted, it’s time to blend them into a creamy delight. Transfer the roasted mixture into a blender or food processor and blend until smooth. If you prefer a chunkier texture, feel free to blend less. Pour the velvety puree into a large saucepan.
Step 3
Now, add the vegetable broth to the pureed vegetables, stirring to combine. Season your soup with ground coriander, turmeric, nutmeg, salt, and pepper. Let it simmer over low heat for about 10 to 15 minutes, allowing the flavors to meld beautifully. Taste and adjust the seasoning if needed. Your kitchen will be filled with a warm, inviting scent!