Fall Roasted Vegetable Soup
Fall is one of our favorite times of the year – the cooler weather means it’s time to heat up the kitchen! The change in season calls for fresh fall ingredients such as squash, potatoes, carrots, broccoli and more.
This Roasted Vegetable Soup is one of our new favorites this season – It’s perfect to mix up family dinner or impress friends at a get-together. Not only is it sure to please with its rich, creamy flavor, but it’s also chock-full of nutrients and health benefits. Try it out with the recipe below!
Roasted Vegetable Soup
- 1 acorn squash
- 2 medium russet potatoes
- Small bundle broccoli
- Approx. 2 cups cut green beans
- 2 carrots
- 1 leek
- 1 yellow onion
- 1 garlic clove
- 2-3 tablespoons olive oil – plus a little extra to drizzle over acorn squash before roasting
- 2 32 oz boxes low sodium chicken broth
- 4 ounces heavy cream
Preheat oven to 400 degrees.
Cut acorn squash in half, drizzle with olive oil and salt generously. Roast in the oven for about 40 minutes flesh side down on baking sheet. Remove and set aside once done (you should be able to easily scrape out all the meat with a spoon).
Heat 2 boxes chicken broth in large saucepan. While broth heats, in a separate sauté pan, heat olive oil. While oil is heating, add whole garlic clove and brown on all sides. Remove garlic once browned and add onion. Sauté until onion is translucent and starting to slightly brown, add salt to taste. Remove from heat and set aside
Rough cut veggies and add all (minus sautéed onion) to broth along with 1 teaspoon salt and bring to a boil. Let boil for 1-2 minutes and then reduce heat to a rolling simmer. Cover and let simmer for about 30 – 45 minutes. Once all veggies are soft, add the acorn squash, sautéed onion, and cream, reduce heat and let simmer for another 5 minutes. Puree all the ingredients in the pot and add salt and pepper to taste.
If you liked this recipe, find more with our Go-to Appetizers!