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Cozy Fall Harvest Soup with Roast Squash, Apples & Jalapeño
Cozy Fall Harvest Soup with Roast Squash, Apples & Jalapeño
- Total Time: 1 hour 20 minutes
- Yield: 8 Servings 1x
- Diet: Vegetarian
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!
Ingredients
Scale
- 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
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.
Equipment
Buy Now → - Prep Time: 10
- Cook Time: 70
- Category: Black Forest Farmer’s Market, Dinner, Gluten-Free, Mediterranean, Vegan, Vegetarian
- Method: Roast
- Cuisine: Soup
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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