The ultimate cozy comfort food for crisp Autumn days with a colorful mix of squash, sweet potatoes, and carrots!

Roasted Fall Vegetable Soup Recipe

My husband & I love this soup. It tastes like a creamy, comforting bite of Fall harvest in every bite! The squash, sweet potatoes, and carrots compliment each other so well.

This Roasted Fall Vegetable Soup is very hearty and filling! I recommend making it according to the directions, then adjust according to your taste preference at the end.

While this is a very easy recipe to make, butternut squash is hard to cut so the prep is time consuming. To cut back on the time it takes to make, you can buy pre-cut squash!

If you love the comfort of a warm bowl of soup, then I recommend trying Easy Cheesy Potato Soup, Vegetarian Chili, or Vegetarian Butternut Squash & Black Bean Chili, too!

What You’ll Need:

1 small Butternut Squash, Peeled & Diced
2 medium Sweet Potatoes, Peeled & Diced
1 lb Carrots, Peeled & Sliced
1 medium Onion, Diced
8 cloves Garlic
2 tbsp Olive Oil
4 cups Vegetable Broth
1/2 tsp Cinnamon
1 pinch Cayenne Pepper
5 oz Coconut Milk
Salt

How to Make Roasted Fall Vegetable Soup

Preheat oven to 400 degrees. Line two baking pans with parchment paper.
Peel and dice 1 small butternut squash, 2 medium sweet potatoes, and 1 lb carrots. Try to cut the squash and sweet potatoes approximately the same size.
Divide between the two baking pans.
Dice 1 medium onion. Divide diced onion and 8 cloves garlic between the two pans.
Toss with olive oil.
Roast the veggies for 45-50 minutes, or until they are tender and start to brown.
Transfer to a large soup pot and add 4 cups vegetable broth, 1/2 tsp cinnamon, and a pinch of cayenne pepper. Bring soup to a boil, then reduce heat and simmer for 5 minutes.
Pour in 5 oz coconut milk and blend the soup using an immersion blender.
Salt to taste.

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Recipe Notes:

Coconut Milk – You can add the entire can to make it extra creamy if you’d like.
Blender – If you don’t have an immersion blender, you can use a blender. However, you will need to do it in batches and wait until it’s cool enough to handle. You will most likely need to add more broth to thin the soup out.
Squash – You can buy pre-cut squash to make the prep easier.

More Soup & Chili:

Yield: 8

Roasted Fall Vegetable Soup

Roasted Fall Vegetable Soup, the ultimate cozy comfort food for crisp Autumn days with a colorful mix of squash, sweet potatoes, and carrots!

Prep Time 1 hour 30 minutes

Total Time 1 hour 30 minutes

Ingredients

1 small Butternut Squash, Peeled & Diced
2 medium Sweet Potatoes, Peeled & Diced
1 lb Carrots, Peeled & Sliced
1 medium Onion, Diced
8 cloves Garlic
2 tbsp Olive Oil
4 cups Vegetable Broth
1/2 tsp Cinnamon
1 pinch Cayenne Pepper
5 oz Coconut Milk
Salt

Instructions

Preheat oven to 400 degrees. Line two baking pans with parchment paper.
Peel and dice squash, sweet potatoes, and carrots. Try to cut the squash and sweet potatoes approximately the same size.
Divide between the two baking pans.
Dice onion. Divide onion and garlic cloves between the two pans.
Toss with the olive oil.
Roast the veggies for 45-50 minutes, or until they are tender and start to brown.
Transfer to a large soup pot and add vegetable broth, cinnamon, and a pinch of cayenne pepper. Bring soup to a boil, then reduce heat and simmer for 5 minutes.
Pour in coconut milk and blend the soup using an immersion blender.
Salt to taste.

Notes

Recipe Credit: Salt & Lavender