Roasted Fall Veggie Soup
This is an easy soup to make, once you cut all the veggies. It can be made a few days ahead of time but may need to be thinned out with more broth as the soup tends to thicken in the refrigerator. I serve this soup with a crusty bread or sandwiches and sometimes with a side salad.
Ingredients
- 2 pounds butternut squash peeled & diced into 1" chunks
- 2 pounds sweet potatoes peeled & diced into 1" chunks
- 1 pound carrots peeled & cut into 1" chunks
- 8 cloves garlic peeled
- 1 Vidalia onion peeled & cut into quarters
- 2 Tablespoons olive oil
- Salt & pepper to taste
- 4 cups chicken broth + more as needed
- 1/4 teaspoon ground cinnamon
- 1 tiny pinch cayenne pepper
- 5 ounces coconut milk
Instructions
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Preheat the oven to 425℉ and line 2 rimmed baking sheets with tin foil. Position the oven racks in the top third and the bottom third of the oven.
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In a large bowl, toss all the veggies, onion, and garlic cloves with the olive oil. Evenly arrange the veggies on the baking sheets and season with salt and pepper. Bake for 40-50 minutes or until all the veggies are soft and browned and beginning to caramelize.
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Put all of the veggies into a large stockpot and add the chicken broth, cinnamon and cayenne pepper. Bring the soup to a boil and reduce to a simmer. Simmer for another hour and then blend the soup with an immersion blender. Slowly stir in the coconut milk as you reheat the soup. Season with salt and pepper to taste and serve immediately.