Recipe - Roasted Fall Harvest Soup

A deliciously warm soup using up all the wonderful farmers' market finds of autumn.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizers, Lunch, Main Dish, Soups
Cuisine American, Gluten-Free, Soup
Servings 4 Servings


  • 3Nutmeg cups Butternut Squash cubed
  • 3 Large Firm Apples cubed
  • 1 Medium Red Onion chopped
  • 1 Tablespoon Fresh Ginger minced
  • 1 1/2 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon ground cloves
  • 1/2 Teaspoon All Spice
  • 2 Tablespoons Coconut Oil melted
  • Sea Salt and Black Pepper to taste
  • 4 - 5 Cups Gluten-Free Chicken Broth preferably organic or homemade, divided


  • 1. Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.
  • 2. Combine butternut squash, apples, red onion, ginger, cinnamon, nutmeg, cloves, allspice, and melted coconut oil in a large bowl. Season with salt and black pepper, to taste, and toss to combine.
  • 3. Spread seasoned butternut squash mixture onto prepared baking sheet and spread into a single layer. Place in pre-heated oven and roast until squash is fork tender, approximately 25-30 minutes.
  • 4. Remove from oven and let cool slightly before transferring one quarter of the roasted veggie mixture to a high-powered blender. Add one cup of chicken broth to container and blend until smooth. Add a little more broth, if necessary, to reach desired consistency.
  • 5. Transfer puree to a large soup pot and repeat process with remaining vegetables and chicken broth. Turn heat to medium and cook, stirring frequently, until soup is heated through, approximately 5-10 minutes.
  • 6. Remove from heat and adjust seasonings, as desired, before serving. Enjoy!
Keyword Apples, Butternut Squash, Gluten-Free, Onions, Recipe, Soup