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

Scale

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

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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.