If the cozy flavors of autumn wrapped up in a bowl sound like your kind of comfort, this Roasted Fall Vegetable Soup Recipe is about to become your new go-to. Combining the natural sweetness of butternut squash, sweet potatoes, and carrots with the gentle warmth of cinnamon and a silky hint of coconut milk, this soup captures the essence of fall with every spoonful. It’s rich without being heavy, vibrant in color, and deeply satisfying—perfect for chilly evenings when you want something wholesome and nourishing that feels like a warm hug from the inside out.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you; each one plays a vital role in creating the perfect balance of flavors and textures in this soup. They come together to make a dish that’s not only comforting but also beautifully vibrant and packed with nutrients.
- 2 pounds butternut squash: Provides a creamy texture and sweet, nutty flavor once roasted.
- 2 pounds sweet potatoes: Adds natural sweetness and a velvety consistency.
- 1 pound carrots: Contributes earthiness and a hint of natural sugar.
- 8 cloves garlic: Roasting softens its sharpness and enhances depth.
- 1 medium onion: Builds a savory foundation when caramelized.
- 2 tablespoons olive oil: Helps the vegetables roast to caramelized perfection.
- Salt & pepper: Essential for seasoning and bringing out the natural flavors.
- 4 cups chicken or vegetable broth: Provides the liquid base and rich flavor.
- 1/4 teaspoon ground cinnamon: Adds a subtle warmth and autumnal spice.
- 1 pinch cayenne pepper (optional): Gives just a touch of heat if you like a little kick.
- 5 ounces coconut milk: Brings a silky creaminess and a hint of tropical sweetness.
How to Make Roasted Fall Vegetable Soup Recipe
Step 1: Prepare and Roast the Vegetables
First things first, heat your oven to 400°F and line two baking sheets with parchment paper or foil. Place the racks so one is in the top third and the other in the bottom third of the oven. This setup ensures that the vegetables roast evenly and develop those beautiful caramelized edges that build flavor.
Step 2: Chop and Season
Now for the chopping—peel and dice the butternut squash and sweet potatoes into roughly equal sizes so they cook uniformly. Slice the carrots and quarter the onion. Toss all of the vegetables and garlic cloves with olive oil, sprinkling ample salt and pepper over everything. This simple seasoning is key because it wakes up every single ingredient during roasting.
Step 3: Roast Until Tender
Spread the veggies out across the baking sheets, ensuring they’re not too crowded (which helps them roast rather than steam). Pop them in the oven and roast for 45 to 50 minutes. The goal is beautifully tender vegetables with some caramelized, slightly crisp edges that add depth to your soup.
Step 4: Combine with Broth and Spices
Remove your perfectly roasted veggies and transfer them to a large soup pot. Pour in your broth, then stir in the cinnamon and a pinch of cayenne pepper if you want that subtle heat. Bring this mixture to a boil, then lower the heat and let it simmer gently for about five minutes to marry the flavors.
Step 5: Blend Until Smooth
Next, stir in the coconut milk for a luscious texture. Use an immersion blender right in the pot to puree the soup until silky smooth, or carefully transfer in batches to a countertop blender—just be cautious if your soup is still hot. If the soup feels too thick, add a splash more broth to achieve your desired consistency.
Step 6: Final Seasoning Touch
Give your soup a taste and adjust the seasoning by adding salt and pepper as needed. Don’t be shy here; seasoning brings all the flavors into perfect harmony and makes this Roasted Fall Vegetable Soup Recipe truly sing.
How to Serve Roasted Fall Vegetable Soup Recipe
Garnishes
Simple garnishes elevate the soup and add great texture contrasts. Try sprinkling toasted pumpkin seeds for a nutty crunch, a drizzle of extra coconut milk for creaminess, or fresh herbs like parsley or thyme to brighten every bite.
Side Dishes
Pair this soup with crusty artisan bread or garlic naan to soak up its deliciousness. A side salad with crisp apples and walnuts complements the richness and keeps the meal light and balanced.
Creative Ways to Present
Serve the soup in hollowed-out mini pumpkins for a festive touch at dinner parties or ladle it into rustic mugs for a cozy lunch at home. You can even swirl in a spoonful of spiced maple syrup to add a touch of unexpected sweetness that pairs beautifully with the fall flavors.
Make Ahead and Storage
Storing Leftovers
This soup keeps well in an airtight container in the refrigerator for up to 4 days, making it perfect for easy lunches or dinners throughout the week. The flavors actually deepen after sitting for a day or two, so leftovers are truly a treat.
Freezing
You can freeze this Roasted Fall Vegetable Soup Recipe in portions for up to 3 months. Make sure to cool it completely before transferring to freezer-safe containers or bags. Freeze it flat to save space, and label it so you remember the cozy comfort waiting inside!
Reheating
To reheat, gently warm the soup on the stove over low to medium heat, stirring occasionally to prevent sticking. Add a splash of broth or water if it thickens too much, restoring that perfectly smooth texture you loved the first time.
FAQs
Can I make this soup vegan?
Absolutely! Just use vegetable broth instead of chicken broth, and the coconut milk already keeps it nicely dairy-free and vegan-friendly.
What can I substitute for coconut milk?
If coconut milk isn’t your thing, you can use heavy cream or a plant-based milk like oat or almond milk, but keep in mind this will slightly alter the flavor and creaminess.
Is it necessary to roast the vegetables first?
Roasting is key to this soup’s flavor profile because it brings out the natural sweetness and adds caramelized depth you won’t get with boiling the veggies directly.
Can I add other vegetables to the soup?
Definitely! Butternut squash, sweet potatoes, and carrots are classics here, though adding parsnips or a bit of apple can add delightful twists to the flavor.
How spicy is the soup with cayenne pepper?
The pinch of cayenne is very subtle and only adds a gentle warmth that enhances the spices—it’s easily skipped if you prefer no heat.
Final Thoughts
This Roasted Fall Vegetable Soup Recipe is one of those dishes that feels both special and wonderfully accessible. It’s comforting, nourishing, and bursting with the colors and flavors that make autumn so memorable. Whether you’re sharing it with loved ones or enjoying a quiet moment alone, it’s sure to become a cherished part of your seasonal cooking rotation. Give it a try, and let this soup warm your heart one spoonful at a time.
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Roasted Fall Vegetable Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Fall Vegetable Soup is a comforting and flavorful blend of butternut squash, sweet potatoes, carrots, and aromatic spices, beautifully roasted to bring out their natural sweetness. Enhanced with garlic, onion, and creamy coconut milk, this hearty soup is perfect for chilly autumn days. The roasting process caramelizes the vegetables, adding depth to the soup’s rich texture and taste, making it a satisfying meal for the whole family.
Ingredients
Vegetables
- 2 pounds butternut squash, peeled & diced
- 2 pounds sweet potatoes, peeled & diced
- 1 pound carrots, peeled & sliced
- 8 cloves garlic, peeled
- 1 medium onion, peeled & cut into quarters
Seasoning & Liquids
- 2 tablespoons olive oil
- Salt & pepper, to taste
- 4 cups chicken or vegetable broth (plus more as needed)
- 1/4 teaspoon ground cinnamon
- 1 pinch cayenne pepper (optional)
- 5 ounces coconut milk
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or foil for easy cleanup. Place oven racks in the upper and lower thirds of the oven to roast the vegetables evenly.
- Prep and Season Vegetables: Peel and dice the butternut squash and sweet potatoes to approximately equal sizes to ensure even cooking. Peel and slice carrots, and peel and quarter the onion. Add all vegetables and garlic cloves onto the baking sheets, toss with olive oil, then season generously with salt and pepper.
- Roast Vegetables: Place the baking sheets in the oven racks. Roast for 45-50 minutes until the vegetables are tender and caramelized, stirring halfway through if desired to promote even browning.
- Combine and Simmer Soup: Transfer the roasted vegetables to a large soup pot. Add 4 cups of chicken or vegetable broth, cinnamon, and cayenne pepper if using. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook for about 5 minutes to allow flavors to meld.
- Blend Soup: Pour in the coconut milk and blend the soup until smooth using an immersion blender directly in the pot. Alternatively, transfer the soup in batches to a regular blender, blending carefully especially if the soup is hot. Add additional broth as needed to achieve your desired soup consistency.
- Season and Serve: Taste and adjust the seasoning with extra salt and pepper as necessary. Serve the soup warm, garnished if you like with fresh herbs or a drizzle of coconut milk.
Notes
- For safely cutting butternut squash, look up tutorials or blog posts if unfamiliar with the process to avoid injuries.
- Use coconut milk to add creaminess and a subtle tropical flavor; canned coconut milk is ideal.
- Add broth gradually after blending to control soup thickness to your preference.
- The cayenne pepper is optional for a hint of heat; omit if you prefer a milder soup.
