Burnt Orange Autumn Vegetable Soup

READY IN: 1hr 10mins
Recipe by dawetl

A delightful way to ease into Fall. Serve with Butternut Squash Biscuits for a nice dinner. Roasting the vegetables brings out the flavour. You can substitute vegetable broth for the chicken broth if you prefer.

Top Review by Seedbeads

This was a really nice soup for a rainy day. It needed extra broth, and I added some sage ad a pinch of nutmeg and ginger, and it was lovely. I can't have dairy, so I stirred a lump of soy cream cheese into the finished soup and it was a very nice touch. It needed quite a bit of salt. We had this with homemade artisan bread and it was perfect.

Ingredients Nutrition

Directions

  1. Cut top quarter off the head of garlic and place cut side down on a baking sheet lined with parchment paper (or sprayed with cooking spray).
  2. Combine onion, squash, sweet potato and carrots in a large bowl and toss with olive oil, thyme and salt.
  3. Spread on baking sheet with garlic.
  4. Roast garlic and vegetables in a preheated 350 degree F. oven for 45 to 50 minutes until very tender.
  5. Squeeze garlic into food processor and add roasted vegetables. Puree mixture adding a bit of stock, if necessary.
  6. Transfer to saucepan and add stock to desired consistency.
  7. Bring to a boil and simmer gently 10 minutes.
  8. Season to taste.
  9. Serve in large soup bowls with a splash of yogurt on top, if desired.

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