A flavorful, creamy fall harvest soup of roasted butternut squash, apples, and red onion with savory autumn spices.
With the changing of seasons, it is time to reap the rewards of the harvest and enjoy all the wonderful fall dishes that go along with that.
I just love the scent of autumn. It smells heavenly. There is something so comforting about it. That’s what you get with this fall harvest soup – a house full of incredible aroma!
Fall Harvest Soup
This soup is so quick and easy to make, and yet it tastes like an expensive gourmet soup. Creamy and rich, but not too heavy.
3 cups cubed butternut squash
2 peeled & chopped carrots
1 chopped red onion
3 large peeled & cubed apples
4 cups vegetable broth divided
2 tbsp olive oil
1½ tsp ground cinnamon
½ tsp nutmeg
½ tsp ground cloves
½ tsp allspice
salt & pepper
- This recipe can easily be doubled
- Freezes well for up to 3 months
- Even better the next day!
Easy to Make Recipe
Make sure you have all your vegetables washed, peeled, and chopped before you begin. It’s not necessary to peel the apples. I like to peel mine but the skin will blend nicely into the soup.
Preheat your oven to 400°F. Line a large baking sheet with parchment paper, and set it aside.
In a large bowl, coat the butternut squash, carrots, apples, and red onion with olive oil. Add in the cinnamon, nutmeg, cloves, and allspice. Season with salt & pepper, as desired, and toss well to combine.
Place the seasoned butternut squash mixture onto your lined baking sheet and spread into a single layer.
Place sheet in the oven and roast until the butternut squash is fork-tender, about 30 minutes. Then, remove from the oven and let cool slightly before transferring a quarter of the roasted squash mixture to a blender. I actually prefer to put the veggies into a bowl because I find it easier to use an immersion blender. Add one cup of broth and blend until smooth. Adjust the amount of broth to reach your desired consistency.
Transfer the puree into a large pot and repeat the process with the remaining roasted vegetables and broth. Turn heat to medium and cook, stirring frequently, for 5-10 minutes.
Remove from heat and serve in your favorite soup bowls.
Another idea is to serve this fall harvest soup as an appetizer. Simply scoop the soup into shot glasses or small ramekins, place on a large serving tray, and enjoy with crunchy toasts.
This seasonal dish brings together all the delicious flavors of a fall harvest into an easy-to-make roasted butternut squash soup.
Did you give this autumn soup a try? Let me know in the comments below or snap a photo and tag @coolbeanliving on Instagram. I’d love to see it!
- 3 cups cubed butternut squash
- 2 peeled & chopped carrots
- 1 chopped red onion
- 3 large peeled & cubed apples
- 4 cups vegetable broth divided
- 2 tbsp olive oil
- 1½ tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp ground cloves
- ½ tsp allspice
- salt & pepper to taste
- Preheat oven to 400°F. Line a large baking sheet with parchment, and set aside.
- In a large bowl, coat the butternut squash, carrots, apples, red onion, with olive oil. Add cinnamon, nutmeg, cloves, and allspice. Season with salt & pepper, as desired, and toss to combine.
- Place seasoned butternut squash mixture onto lined baking sheet and spread into a single layer. Place in preheated oven and roast until squash is fork-tender, about 30 minutes.
- Remove from oven and let cool slightly before transferring ¼ of the roasted squash mixture to a blender. Add one cup of broth and blend until smooth. Add more or less broth, to reach desired consistency.
- Transfer puree to a large pot and repeat process with remaining squash and broth. Turn heat to medium and cook, stirring frequently, for 5-10 minutes.
- Remove from heat and serve.