Name: Cozy Fall Harvest Soup with Roast Squash, Apples & Jalapeño
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Cuisine: Soup
Ingredients: 2 Large Apples; 2 Yellow Onions; 6 Cloves of Garlic; 3 lbs Squash (Buttercup, Carnival, whatever you like!); 2 tbsp Olive Oil; 2 tsp Kosher Salt; 1 tsp Ground Black Pepper; 4 cups Vegetable Stock; 1 Jalapeno; 1 tsp Apple Cider Vinegar

Cozy Fall Harvest Soup with Roast Squash, Apples & Jalapeño

Description

Sweet and savory fall flavors with a kick of heat. Cozy up this fall with a soothing bowl of Harvest Soup. Roasted squash and apples along with a jalapeno for surprising heat make this the perfect fall soup!

Instructions

Preheat oven to 400°F. Get out two sheet trays and set aside.
Prep the veggies. Peel and chop onion, garlic cloves, apple and squash into large chunks
Place vegetables evenly on both sheets and drizzle each with 1 tbsp olive oil.
Season with salt and pepper and toss gently with your hands. Add the whole jalapeno to one of the sheets. Roast for 50 minutes to 1 hour until the squash is fork tender. Remove from the oven and allow to cool.
Once the vegetables are cool enough to handle, remove the skins from the apples, jalapenos, and squash and de-seed the jalapenos.
In a large soup pot, add roasted vegetables and vegetable stock. Let simmer for 20 minutes.
Turn off the heat, and puree the soup a blender in batches until smooth – be sure not to overfill your blender!
Place pureed soup back into pot over stove, stir in the apple cider vinegar and warm through. Serve with toasted sourdough bread, croutons or gluten-free bread.

Nutrition

Serving Size: 1
Calories: 153
Sugar: 14g
Sodium: 498mg
Fat: 5g
Saturated Fat: 1g
Carbohydrates: 28g
Fiber: 7g
Protein: 2g
Cholesterol: 0mg

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Cozy Fall Harvest Soup with Roast Squash, Apples & Jalapeño

Description

Ingredients

Instructions

Equipment

Nutrition