Leaves are falling, nights are turning chilly…Autumn is in full swing! That means it’s time for all the cozy soup recipes.
I added this recipe to my soup rotation this year and am so glad I did. I’m not a big veggie fan, but this soup manages to take some of the best of autumn’s seasonal produce and turn it into a bowl of deliciousness!
This soup starts with roasting all of the vegetables on a large baking sheet at the same time for an hour.
I use a large butternut squash, onion, garlic, red pepper, carrots, and tomatoes.
After they’re cut and arranged on a foil-lined pan, drizzle them generously with olive oil, then season with salt, pepper, and oregano.
Once the vegetables are roasted, scoop the squash flesh out of its skin, and put it and the rest of the vegetables into your soup pot. I have a cute soup pot that looks like a pumpkin!
Pour in chicken stock and puree with an immersion blender. Cover the soup and let simmer for 15-20 minutes. Season to taste and serve with parmesan cheese sprinkled on top.
Autumn Harvest Soup
Difficulty: Easy6 – 8
servings15
minutes1
hour15
minutes1
hour30
minutesIngredients
1 butternut squash, cut in half
1 red sweet pepper, cut in half
1 sweet onion, halved
3 large carrots, peeled and cut in half
6 – 8 Roma tomatoes, cut in quarters
2 – 3 T. minced garlic
olive oil
salt
pepper
oregano
4 cups chicken stock
Directions
- Preheat oven to 400 degrees. Line a large baking sheet with foil.
- Wash, cut and arrange all vegetables on prepared baking sheet. Place minced garlic in red pepper halves.
- Drizzle generously with olive oil. Season with salt, pepper, and oregano.
- Roast vegetables in a 400 degree oven for one hour.
- Scoop squash flesh out of its skin and place in a soup pot along with all of the other roasted vegetables.
- Pour in chicken stock, and puree all with an immersion blender until smooth.
- Cover and simmer for about 15 minutes.
- Adjust seasonings to taste. Serve with parmesan cheese sprinkled on top of each bowl.