Roasted Fall Vegetable Soup

fall soup
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Roasted Fall Vegetable Soup Recipe! Seasonal soups are my jam, they give you tons of nutrition while being exactly what you need on a cold day. Easy to freeze too so you’ll always have a meal.

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roasted vegetable soup

Roasted Fall Vegetable Soup

  • Author: Heather Carey, MS
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x
  • Category: soup
  • Method: roast


Perfect for the start of the Fall season, I am making this recipe in preparation for an upcoming surgery.  I couldn’t think of a better way to recover and nourish myself.  Roasting vegetables brings out an added sweetness. Be sure to have a sharp knife to cut the squash!


Units Scale

1 3pound butternut squash, peeled, seeded and cut into 1-inch cubes
2 large carrots, peeled and cut into 1-inch cubes
2 parsnips, peeled and cut into 1-inch cubes
4 tablespoons olive oil, divided
1 1/2 teaspoons coarse salt, divided
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 medium onion, peeled and chopped
3 cloves garlic, chopped
2 teaspoons freshly grated ginger
4 cups low-sodium chicken or vegetable stock
1 15ounce can coconut milk


  1. Preheat oven to 400 degrees F.
  2. In a small bowl combine 3 tablespoons of olive oil, 1 teaspoon of salt and pepper with the cinnamon and cardamom.
  3. Place the squash, carrots, and parsnips onto two rimmed baking sheets and toss with the spice mixture until evenly coated. Make sure the vegetables are in a single layer and roast for 40 minutes, until tender.
  4. While vegetables are roasting, heat the remaining tablespoon of olive oil in a large soup pot. Add onions plus the rest of the salt and sauté until golden and translucent, about 5 minutes. Add the garlic and grated ginger; sauté until fragrant, about 30 seconds more.
  5. Add the roasted vegetables to the onions, along with the stock and coconut milk.  Cover and simmer for 5 minutes to blend flavors. In a blender add one-third of the soup mixture at a time and blend until smooth, adding more liquid as needed. Transfer blended soup to a bowl, then back to the soup pot and reheat to a simmer.  Taste the soup and more salt or a dash of pepper if it needs it.


Be careful when blending hot soup! Do not overload the blender and allow for steam to escape by keeping the vent hole open.

Soup sometimes needs a little lift. If your soup tastes bland try adding a small splash of vinegar or a teaspoon of maple syrup.

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