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Roasted Fall Vegetable Soup

This soup is made by roasting seasonal vegetables such as squash, bell peppers, and carrots until caramelized, then blending them into a smooth, hearty broth. The final dish has a rich, velvety texture with vibrant colors and smoky, sweet flavors that highlight the essence of fall harvest ingredients.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: comfort food
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium squash (like butternut or acorn) peeled, seeded and cut into chunks
  • 2 red bell peppers bell peppers seeded and cut into quarters
  • 3 large carrots peeled and chopped
  • 3 cloves garlic whole cloves with skins on
  • 2 tablespoons olive oil for roasting and finishing
  • 4 cups vegetable broth or chicken broth for richer flavor
  • 1 teaspoon salt to taste
  • ½ teaspoon black pepper freshly ground
  • Optional herb oil (like thyme or sage infused) for drizzling at the end

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Large Pot
  • Cooking spoon

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the squash, bell peppers, carrots, and garlic cloves on a baking sheet. Drizzle everything with 1 tablespoon of olive oil and toss to coat evenly.
  2. Roast the vegetables in the oven for about 30-35 minutes, or until they are golden around the edges and start to caramelize, filling your kitchen with sweet, smoky aromas.
  3. Remove the vegetables from the oven and let them cool slightly. Carefully peel the garlic cloves if needed, and transfer all roasted vegetables and garlic to a large pot.
  4. Add the remaining 1 tablespoon of olive oil to the pot, then pour in the vegetable broth. Bring the mixture to a gentle simmer and cook for about 10 minutes to let the flavors meld.
  5. Use an immersion blender or transfer the mixture carefully to a blender, then puree until smooth and velvety. Return the soup to the pot if using a regular blender.
  6. Season the soup with salt and black pepper to taste. Let it simmer for another 5 minutes to deepen the flavors.
  7. Taste the soup and adjust seasoning if needed. If you like a touch of extra richness, stir in a spoonful of tomato paste or swirl in a splash of olive oil.
  8. Serve the warm soup in bowls, optionally drizzled with herb oil and garnished with fresh herbs or a drizzle of olive oil for extra aroma and color.

Notes

For a creamier texture, add a splash of coconut milk or dairy cream before serving. This soup can also be made ahead and reheated gently on the stove.