[Foodie Friday Recipe] Roasted Fall Harvest Soup

Enjoy this delicious fall harvest soup recipe for a savory & nutritious taste of autumn!

There’s something especially comforting about a warm bowl of soup when the days start getting cooler. This Roasted Fall Harvest Soup brings together some of autumn’s best flavors—sweet butternut squash, crisp apples, red onion, fresh ginger, and warming spices—for a cozy soup that’s as delicious as it is simple to make!

The vegetables and apples are roasted first, which helps bring out their natural sweetness and gives the soup a wonderfully rich flavor. Cinnamon, nutmeg, cloves, and allspice add just the right amount of warmth, while fresh ginger provides a little brightness and gentle spice.

Best of all, this recipe comes together with just 15 minutes of prep time. Once everything is roasted, simply blend it with chicken broth and warm it on the stovetop. It makes a lovely lunch or light dinner on a chilly fall day.

Why You’ll Love This Fall Soup

This soup is a delicious way to enjoy several seasonal whole foods in one comforting meal.

• Butternut squash provides fiber, potassium, and beta-carotene, which the body converts to vitamin A.
• Apples add natural sweetness along with fiber and plant compounds.
• Fresh ginger brings a bright, warming flavor to the soup.
• Cinnamon and other warming spices make this recipe taste like fall without needing much added seasoning.
• Chicken broth adds savory depth and helps create a smooth, satisfying texture.

For a vegetarian version, you can easily substitute your favorite vegetable broth for the chicken broth.

Roasted Fall Harvest Soup Recipe

Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 4–6

Ingredients:

• 3 cups butternut squash, cubed
• 3 large firm apples, cubed
• 1 medium red onion, chopped
• 1 tablespoon fresh ginger, minced
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon allspice
• 2 tablespoons coconut oil, melted
• Sea salt and black pepper, to taste
• 4–5 cups chicken broth, preferably organic, divided

Instructions:

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
2. Season the vegetables and apples. Add the cubed butternut squash, apples, red onion, ginger, cinnamon, nutmeg, cloves, allspice, and melted coconut oil to a large bowl. Season with sea salt and black pepper, then toss until everything is evenly coated.
3. Roast. Spread the mixture onto the prepared baking sheet in a single layer. Roast for approximately 25–30 minutes, or until the butternut squash is fork tender.
4. Blend the soup. Remove the roasted mixture from the oven and allow it to cool slightly. Transfer about one-quarter of the roasted mixture to a high-powered blender. Add 1 cup of chicken broth and blend until smooth. Add a little more broth if needed to reach your preferred consistency.
5. Combine and heat. Transfer the blended soup to a large pot. Repeat with the remaining roasted mixture and chicken broth. Place the pot over medium heat and cook, stirring frequently, for approximately 5–10 minutes, or until the soup is heated through.
6. Adjust and serve. Taste and adjust the salt, pepper, or spices as desired. Ladle into bowls and enjoy!

Tips for Making This Soup

Choose firm apples. A naturally sweet-tart variety works especially well here. Apples that hold their shape well during roasting are a good choice.

Adjust the consistency. Start with less broth and add more as needed. If you prefer a thicker, almost puree-like soup, you may not need the full 5 cups.

Be careful when blending hot ingredients. If using a traditional blender, allow the roasted ingredients to cool slightly and don’t overfill the container. Blend in batches as directed.

Make it vegetarian. Simply swap the chicken broth for vegetable broth.

Make it your own. A little fresh thyme or sage would complement the flavors beautifully. You can also finish each bowl with a drizzle of olive oil, a sprinkle of pumpkin seeds, or a spoonful of plain Greek yogurt.

A Cozy Taste of Fall

This roasted harvest soup is a wonderful reminder that healthy, seasonal cooking doesn’t have to be complicated! A handful of simple ingredients, a few warming spices, and a little time in the oven are all you need to create a satisfying meal that’s perfect for a crisp autumn afternoon or evening.

Make a big batch and enjoy it throughout the week—or freeze some for an easy homemade meal when you need a little comfort food later on.