As the leaves begin to change and the air turns crisp, the flavors of fall make their way onto our menus. From pumpkin spice lattes to apple cider donuts, autumn brings a bounty of delicious and comforting treats. But, perhaps one of the most delightful dishes of the season is a hearty bowl of Roasted Fall Harvest Soup.
Overflowing with the earthy flavors of roasted butternut squash, apples and onions, accented with warm spices this soup is perfect for chilly nights.
So, grab a spoon and get ready to savor the flavors of Fall in every spoonful.
What type of apples to use for Fall Harvest Soup?
The apples are pureed in this soup, so you don't need to worry about choosing one that will hold up to baking like you would want to use for apple pie.
The type of apple used will effect the taste. Sweeter apples will make the soup sweeter, while tart apples will create a less sweet soup. A few suggestions:
- Sweet: Honeycrisp, Fuji, or Gala
- Tangy: McIntosh or Pink Lady
- Tart: Granny Smith or Braeburn
Pick one or use two or three different kinds.
What type of blender to use for Fall Harvest Soup
I prefer to use an immersion blender for pureed soups so I can puree it directly in the pot.
But, if you don't have one I've included directions to use a traditional blender or food processor.
Ingredients
The ingredients are readily available in Autumn months:
- chicken broth (vegetable broth for vegan preparation)
- butternut squash (or other winter squash)
- apples (any variety)
- red onion (or yellow onion)
- fresh ginger
- spices: ground cinnamon, ground nutmeg, ground cloves, ground allspice, salt and pepper
- coconut oil (or vegetable or olive oil)
More Recipes from #OurFamilyTable
When the air begins to chill, soup is a treat. Here are some delightful autumn soups to tempt your tastebuds and fill your bowls.
Simply Delicious Soup Recipes
- Hearty Vegetable Soup with Tuscan Sausage from A Kitchen Hoor's Adventures
- Roasted Fall Harvest Soup from That Recipe
- Slow Cooker Lemon Chicken Orzo Soup from Creative Cynchronicity
- Soup Beans with Roast Pork from Palatable Pastime
- Tomato Butternut Soup from Art of Natural Living
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Recipe
Ingredients
- 1 medium butternut squash (about 3 cups cubed)
- 3 large firm apples (peeled, cored and cubed)
- 1 medium red onion (roughly chopped)
- 1 tablespoon fresh ginger (minced)
- 1½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- 2 tablespoon coconut oil (melted)
- salt and pepper (to taste)
- 4-5 cups chicken broth (or vegetable broth)
Instructions
- Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or silicone baking mat.
- Combine butternut squash, apples, red onion, ginger, cinnamon, nutmeg, cloves, allspice, and melted coconut oil in a large bowl. Season with salt and pepper, to taste, and toss to combine.
- Spread seasoned butternut squash mixture onto prepared baking sheet and spread into a single layer. Roast in preheated oven until squash is fork tender, about 25-30 minutes.
- Immersion Blender: Add roasted vegetable mixture to a large pot with the chicken broth. Puree with an immersion blender until smooth
- Blender or Food Processor: Transfer one quarter of the roasted vegetable mixture to blender or food processor. Add one cup of chicken broth and blend until smooth. Transfer puree to a large pot and repeat process with remaining vegetables and chicken broth.
- Add additional chicken broth or water if needed to reach desired consistency, Heat soup over medium high heat about 5 minutes. Adjust seasoning before serving.
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Until next time, happy eating!
~Audrey
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