Roasted Fall Vegetable Soup

Although this dish is made with butternut squash, you’re not looking for the intense sweetness that a squash can deliver. By roasting it cut-side down, some of its sugar will drip out into the pan.

1/2 a butternut squash
1 medium sweet potato
1 medium sweet onion
2 – 3 large portabello mushrooms
32 oz low sodium Vegetable Broth
1 large Green Apple – chopped (peel optional)
2 cloves Garlic – 1 minced, 1 chopped
2 Tbsp. Olive Oil
Sea Salt and fresh ground Pepper to taste
Dried Basil to taste (1/2 tsp.)
Dried Thyme to taste (1/2 tsp.)

Arrange your vegetables in a baking dish and brush them with olive oil. Also add the apple to the roasting pan, if you’re using it. Roast at 450 degrees for 45 minutes, or until the squash is done. The mushrooms and apple will need to come out sooner, maybe after 25 minutes.

When your veggies are done, puree the squash, sweet potato, apple and half the mushrooms and onions in a blender with the broth. Chop the remaining mushrooms and onions.

Saute the garlic in the oil in a stockpot. Add the pureed veggies, chopped mushrooms, chopped onions, and seasonings. This soup is great with a lot of pepper, so give your pepper grinder several good grinds!

Simmer for 10 minutes over low heat to combine the flavors and serve.

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