Roasted Fall Harvest Soup
It is definitely soup season where I am in the UK – cooler days, nights closing in. The time of year when you definitely want something warming and filling. But what about something combines the fall harvest and the urge for a tasty soup? One Roasted Fall Harvest Soup coming right up!
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Why eat seasonal food?
I’ve talked about this before but here’s a quick reminder of why it can be a great thing to eat seasonally. For starters, you can get the freshest produce from your local area – that means the very maximum goodness in every bite. You can shop locally and help cut down on the miles that food travels before it reaches you, doing your bit for the environment. Plus, there’s something fitting about eating seasonally – the foods fit the mood!
Recipe tips
If you are like us and also have a soupmaker as well as the pans needed for the recipe, you can definitely make this in it. I would follow the roasting part of the recipe as it is then when it reaches the part where you blend it, add it to the soupmaker instead. You may need to do it in two batches depending on the capacity of your soup kettle – our Tefal Easy Soup holds around four portions worth per go so I would split this into two batches.
If you want to make this into a vegetarian-friendly recipe, simply change the chicken stock for a vegetable one. Otherwise you are good to go! And if you aren’t a fan of some of the spices, you can always change or omit these to find the taste you enjoy best. That’s the fun of making recipes from scratch!
Roasted Fall Harvest Soup
Eat seasonally with this tasty fall harvest soup - ideal for those cooler autumn days!
Ingredients
Instructions
Heat the oven to 400F/200C. Line a large baking sheet with parchment (greaseproof) paper
Mix the butternut squash, apples, onion and coconut oil in a bowl then mix in the spices. Season and toss
Spread the mix on a baking sheet in a single layer and place in the pre-heated oven until the squash is tender, 25-30 minutes
Remove from the oven and cool slightly before adding to a bowl and mixing with a blender – you might want to do this in batches of one quarter at a time to ensure it is thoroughly blended
Add one cup of stock to each quarter of the mix, a little more if you want it thinner
Add all of the mixture to a large pan and heat, stirring for about 5-10 minutes until combined
Season as required and serve
Notes
Swap the chicken stock for vegetable for a vegetarian option or you could mix the butternut squash with some sweet potatoes for added flavour
