Roasted Fall Vegetable Soup
This soup features vegetables that are roasted until caramelized, then blended into a smooth, velvety broth. Main ingredients include squash, carrots, onions, and garlic, which develop deep, sweet flavors and a smoky aroma, resulting in a comforting, visually appealing dish with a rich texture.
Equipment
- Baking sheet
- High-powered blender or immersion blender
Ingredients
- 1 pound squash (butternut or acorn) peeled and chopped
- 2 large carrots peeled and sliced
- 1 large onion roughly chopped
- 4 cloves garlic whole or halved
- 2 tablespoons olive oil for tossing vegetables
- 4 cups vegetable broth
- to taste salt and pepper
Instructions
- Preheat your oven to 400°F (200°C). Spread the chopped squash, sliced carrots, chopped onion, and garlic cloves evenly on a baking sheet. Drizzle with olive oil and toss gently to coat all pieces thoroughly. Roast for about 30-35 minutes, until the vegetables are tender and slightly caramelized around the edges.
- Remove the vegetables from the oven and let them cool slightly. This helps them relax and makes blending easier without steam spitting.
- Transfer the roasted vegetables to a large blender or a tall container suitable for an immersion blender. Pour in the vegetable broth and season with salt and pepper.
- Blend the mixture until completely smooth and silky. If using a blender, work in batches if necessary, and then return to the pot. For an immersion blender, puree directly until creamy, listening for that satisfying whir of the blades.
- Pour the blended soup into a pot and warm over medium heat for about 5 minutes, just until heated through. Taste and adjust seasonings if needed.
- Serve the soup hot, garnished with a drizzle of olive oil, a sprinkle of herbs, or your favorite toppings. Enjoy the vibrant color, rich aroma, and velvety texture that make this fall-inspired dish so cozy.
