Autumns Embrace Creamy Roasted Root Vegetable Soup

Recipe Introduction

Fancy a bowl of sunshine on a chilly day? You know, something that just screams autumn? This Autumn Harvest Fall Soup is exactly that.

I'm talking about a proper flavour explosion. It is dead easy to make!

Embracing Autumn Flavours: A Hug in a Bowl

This soup isn't just food. It’s a feeling. Think roaring fires, crunchy leaves, and Sunday afternoons spent indoors. This creamy autumn soup recipe is inspired by the classic fall harvest recipes from our grandma's cooking.

It is easy as pie to whip up. Seriously! Prep takes about 25 minutes, and cooking's around 45. You'll end up with enough to feed six hungry bellies.

It is a proper crowd pleaser, this one!

Main Benefits: Why You Need This Soup in Your Life

This soup is not only delicious but also packed with goodness. It's loaded with vitamins and antioxidants from all those lovely roasted vegetables .

Plus, it’s vegan friendly if you use coconut milk, making it a winner for everyone.

This soup is perfect for a weeknight dinner or a fancy autumnal gathering. Honestly, it's special because it's simple. It lets those amazing autumn flavours shine through.

Key Ingredients: Autumn's Bounty

Alright, let's talk ingredients. First off, you will need your veggies: butternut squash, sweet potatoes, carrots, and a yellow onion.

A proper roasted vegetable soup needs good quality stuff. Next, you'll need garlic, olive oil, spices, vegetable broth, and coconut milk.

I like to add a touch of maple syrup and lemon juice for that extra oomph . Oh my gosh, I almost forgot! It is perfect to prepare a little How To Dry Sage and How To Dry Rosemary .

Using this ingredients your vegan autumn soup will be amazing and so delicious.

The Heart of the Soup: Butternut Squash Bonanza

Let's be real, butternut squash soup is basically the poster child for autumn. It's sweet, nutty, and creates the perfect creamy base.

If you want to try something different, pumpkin or acorn squash work a treat too.

Remember to roast those veggies properly. Don't overcrowd the baking sheet. That's key for getting that lovely caramelization. And speaking of delicious, have you ever tried Wild Rice Soup ? It would be a fantastic addition to this autumn feast.

And you can add some Wild Rice to your soup! Honestly, it's worth the extra effort.

Top Tips for Soup Perfection

Don't be shy with those spices! A pinch of ginger or cayenne pepper can add a fantastic kick. And if your soup is too thick, just add a splash more vegetable broth.

Simple as that! If you want to make an easy fall soup recipe , just roast the ingredients as the recipe states.

Autumn's Embrace: Ingredients & Equipment for Your Creamy Roasted Root Vegetable Soup

Right then, let's dive into what you'll need to whip up this cracking Autumn Harvest Fall Soup . Think of it as a blank canvas for all those lovely seasonal veggies.

Honestly, this creamy autumn soup recipe is so forgiving.

Main Ingredients: What Goes In?

Okay, pay attention! It really matters the quality of the vegetables! You know?

• Butternut Squash: 1 medium ( about 2 lbs / 900g ), peeled, seeded, and cubed. Get one that feels heavy for its size.

• Sweet Potatoes: 2 medium ( about 1 lb / 450g ), peeled and cubed. Those bright orange ones are usually the sweetest.

• Carrots: 2 large ( about 8 oz / 225g ), peeled and chopped. Bigger isn't always better, just average.

• Yellow Onion: 1 medium ( about 6 oz / 170g ), chopped. Don't be tempted to skip the onion!

• Garlic: 4 cloves, minced. Fresh is always best.

• Olive Oil: 3 tablespoons ( 45 ml ). Just normal, extra virgin.

• Sea Salt: 1 teaspoon ( 5 g ). Proper sea salt, mind.

• Black Pepper: ½ teaspoon ( 2.5 g ). Freshly ground if you can.

• Ground Cinnamon: ¼ teaspoon ( 1.25 g ). Adds a lovely warmth.

• Ground Nutmeg: ¼ teaspoon ( 1.25 g ). Not too much!

• Vegetable Broth: 4 cups ( 32 fl oz / 950 ml ). I tend to go for low-sodium.

• Coconut Milk: 1 ( 13.5 oz / 400 ml ) can, full fat. Don't skimp, it's what makes it creamy.

• Maple Syrup: 1 tablespoon ( 15 ml ) (optional). A little goes a long way.

• Lemon Juice: 1 tablespoon ( 15ml ). Brightens up the flavor.

Seasoning Secrets: That Little Extra

We're aiming for warm, cozy flavours here. These essential spice combinations do the trick.

• Cinnamon & Nutmeg: A classic combo for fall harvest recipes .
• Salt & Pepper: Don't underestimate these two!

Honestly, you can sub honey for maple syrup. Fresh herbs are a nice touch, too. Learn how to dry rosemary and how to dry sage for future soups!

Kit Needed: Bosh! Bosh! Bosh!

Don't need fancy kit for this one. Simple is best!

• Large baking sheet.
• Large stockpot or Dutch oven. You may know
• Immersion blender. Or, a normal blender will do.

Autumn's Embrace: Mastering the Roasting Method for a Creamy Root Vegetable Soup

Honestly, is there anything better than a warm bowl of soup when the leaves start to turn? This Autumn Harvest Fall Soup , or as I like to call it, "Autumn's Embrace: Creamy Roasted Root Vegetable Soup," is my go-to.

It's like a hug in a bowl! I’ve tweaked this recipe so many times. You know? I used to think roasting was just roasting .

But nah, there’s a whole art to it. I'm gonna let you into my secrets for the tastiest roasted vegetable soup you've ever tried, plus we can explore the possibilities of the Vegan autumn soup .

It's so easy, even a bloke who can barely boil an egg can nail it.

Prep Steps: Get Your Ducks in a Row!

First things first: mise en place , or as my Nan used to say, "Get everything sorted before you start!".

So, you’ll need to peel, seed, and cube 1 medium butternut squash (about 2 lbs/900g ), peel and cube 2 medium sweet potatoes (about 1 lb/450g ), peel and chop 2 large carrots (about 8 oz/225g ), and chop 1 medium yellow onion (about 6 oz/170g ).

Mince those 4 cloves of garlic too. Having everything ready saves a ton of time. Watch your fingers! Safety first, eh? I remember the time when I was little I wanted to start doing things on my own without supervision and i sliced my finger with the peeler, after that my mum didn't let me go near the kitchen for at least a month.

step-by-step: Roasting to Perfection

1. Preheat your oven to 400° F ( 200° C) . This temperature gives the vegetables a lovely caramelisation.
2. On a large baking sheet, toss all the chopped veg with 3 tablespoons of olive oil , 1 teaspoon of sea salt , ½ teaspoon of black pepper , ¼ teaspoon of ground cinnamon , and ¼ teaspoon of ground nutmeg . The spices give it that warm, autumnal vibe.
3. Roast for 30- 40 minutes , or until the vegetables are tender and slightly caramelised. Watch for the lovely browned bits that's where the flavour's at. If you want to you can also sauté minced garlic for aroma in the stockpot to release all the beautiful flavors before adding the other ingredients.
4. Chuck the roasted veg into a large stockpot. Pour in 4 cups of vegetable broth and 1 (13.5 oz/400 ml) can of full fat coconut milk . Bring to a simmer.
5. Use an immersion blender to blend until smooth and creamy. (Or carefully transfer to a regular blender in batches, being careful with the hot liquid!). Stir in 1 tablespoon of maple syrup (optional) and 1 tablespoon of lemon juice . Season with salt and pepper to taste.

Pro Tips: Level Up Your Soup Game

Don't overcrowd that baking sheet! Spread the veggies in a single layer, so they actually roast instead of steaming. Feel free to chuck in other veggies you fancy like parsnips.

They add a lovely sweetness, plus you can adapt this to a creamy autumn soup recipe . Also, don’t be shy with the salt.

It really brings out the sweetness of the vegetables. This soup is amazing made ahead of time. The flavours meld together even more overnight.

Top it with some toasted pumpkin seeds for a bit of crunch and you're golden! You can also try adding Wild Rice Soup for a textural twist that combines a bit of nuttiness.

I love to How To Dry Sage , How To Dry Rosemary to have all my herbs ready for cooking and season the soup.

If you can't find butternut squash, pumpkin or acorn squash works great!

Recipe Notes for the Best Ever Autumn Harvest Fall Soup

Alright, so you're gonna whip up this amazing Autumn Harvest Fall Soup recipe. Before you dive in headfirst, let's chat about some bits and bobs to make it even easier, and more you .

Honestly, this creamy autumn soup recipe is pretty foolproof, but a few pointers never hurt, right?

Serving Suggestions: Make it a proper spread!

Presentation matters! Ladle your Autumn Harvest Fall Soup into bowls. Swirl a bit more coconut milk. Sprinkle toasted pumpkin seeds. Voila! It looks like it came straight from a fancy restaurant.

Think about some sides. Toasted, crusty bread is always a winner. You could even make some cute little grilled cheese croutons.

Ooooh, or a fall salad with apples and cranberries. A warm spiced cider on the side? Yes please!

Storage Tips: Keep the goodness going.

Got leftovers? Lucky you! This easy fall soup recipe keeps well. Pop it in the fridge in an airtight container. It'll happily sit there for 3-4 days.

Want to freeze it? Go for it! Let it cool completely first. Then, portion it into freezer safe containers. It'll last for up to 3 months.

When you're ready to tuck in, thaw it in the fridge overnight, then reheat on the stovetop.

Variations: Make it your masterpiece!

Want to switch things up? I hear you! Instead of butternut squash you could try to use pumpkin to have a butternut squash soup .

Or add a pinch of cayenne pepper. If you're vegan, make a vegan autumn soup with the substitutions already in the recipe like coconut milk.

Nutrition Basics: Feel good and eat good!

This roasted vegetable soup is packed with vitamins and fiber. All those lovely veggies are good for your gut and your skin.

It's a comforting bowl of goodness that'll leave you feeling warm and satisfied. We use Wild Rice Soup in the Fall as well! The wild rice is really good for your body.

So there you have it! With these tips, you're all set to create an amazing Autumn Harvest Fall Soup . Don't be afraid to experiment and have fun with it.

I promise, it's worth it! Happy cooking! Oh! and don't forget the How To Dry Rosemary and How To Dry Sage tips online, to have proper ingredients for your fall harvest recipes !