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Creamy Roasted Veggie Soup

This creamy dreamy soup is inspired by autumn seasonal vegetables.  Eating seasonally has been shown to improve immunity because Mother Nature provides what we need when we need it.  These bright orange veggies are packed with all the phytonutrients, vitamins and minerals to strengthen our immune system for the coming winter.  Plus, it's so delicious and warming it will give you all the cozy cabin feels! 

Course Soup

Ingredients

  • 1 red onion skin on chopped in half
  • 1 butternut squash cut in half
  • 2-3 sweet potatoes cut in half
  • 1 whole head garlic top sliced off drizzled with olive oil, wrapped in foil
  • 1 box organic vegetable broth
  • salt to taste
  • black pepper to taste
  • turmeric to taste
  • nutmeg to taste
  • cumin to taste
  • ground ginger to taste

Toppings:

  • 1/2 C pumpkin seeds
  • coconut yogurt I used Coyo brand to make it dairy free, or Greek yogurt (full fat)

Instructions

  1. On a parchment lined sheetpan

  2. Cut butternut squash, sweet potatoes, and onion in half, drizzle olive oil, salt and pepper, and put on sheet pan cut side down.

  3. Slice the top of the garlic head, drizzle with olive oil and wrap in foil. Place on sheetpan next to vegetables.

  4. Roast at 400 for about 45 mins or until veggies are tender.  

    NOTE:  You may have to remove garlic sooner or else it may burn.

  5. After removing from oven, let everything cool enough to be handled, then scoop out flesh from butternut squash and sweet potatoes and place in pot. Peel onion and place in pot.

  6. Squeeze out soft garlic cloves and place in pot.

  7. Add one box of vegetable broth to pot.

  8. Add seasonings to pot.

  9. Use an immersion blender to blend into a creamy consistency.

  10. Taste and adjust seasonings.  If too thick you may add some unsweetened coconut or almond milk or water.

Toppings:

  1. In a small pan, add a bit of olive oil, the 1/2 cup of pumpkin seeds, cumin, salt and pepper.  Sauté until fragrant.  

Recipe Notes

When serving, place a dollop of creamy yogurt on soup and sprinkle with seasoned pumpkin seeds for crunch. De-licious!!!