Best Autumn Harvest Root Vegetable Soup Recipes

AUTUMN HARVEST SOUP

Autumn Harvest Soup image

I started developing this soup for a RecipeZaar cooking contest. Finally finished it, a bit too late for the contest! A hearty soup, add bread and you have dinner.

Provided by Galley Wench

Categories Vegetable

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups dry white beans, soaked
2 tablespoons olive oil
8 ounces smoked bacon, cut in half crosswise
2 garlic cloves, chopped
3/4 cup onion, diced
1/2 cup leek, diced
1 cup celery, 1/4-inch diced
2 apples, tart cooking, peeled and cubed
1/2 cup carrot, 1/4-inch diced
2 cups butternut squash, 1/4-inch diced
1 1/2 tablespoons fresh thyme, chopped
1 1/2 tablespoons fresh rosemary, chopped
5 cups vegetable stock
sea salt & white pepper

Steps:

Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes.
Pour off any excess fat.
Add onions and garlic continuing to cook until onions are softened.
Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary.
Saute for 2 more minutes. Pour in chicken stock and bring to a boil.
Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender.
Adjust final seasoning.

ROASTED AUTUMN VEGETABLE SOUP

Roasted Autumn Vegetable Soup image

Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. -Stephanie Flaming, Woodland, California

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 12 servings (4 quarts).

Number Of Ingredients 11

Ingredients

2 pounds sweet potatoes (about 4 medium)
2 pounds carrots (about 8 large)
1-1/2 pounds parsnips (about 6 medium)
2 large onions, quartered
6 garlic cloves, peeled
1/4 cup canola oil
3 cartons (32 ounces each) chicken broth
1 cup fat-free evaporated milk
1 teaspoon salt
1/2 teaspoon pepper
Minced fresh parsley and sage

Steps:

Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally., Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 1251mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 7g fiber), Protein 6g protein.

CURRIED AUTUMN ROOT VEGETABLE SOUP

Curried Autumn Root Vegetable Soup image

This recipe is similar to one that I found in a magazine. It is mild yet well spiced. It was a hit with family and friends and freezes well!

Provided by ms.susan

Categories < 4 Hours

Time 3h

Yield 10 serving(s)

Number Of Ingredients 20

Ingredients

3 large parsnips
3 large carrots
1 celery root
1 large turnip
1 sweet potato
2 lbs butternut squash
3 tablespoons coconut oil or 3 tablespoons butter
1 teaspoon sea salt
1 teaspoon pepper
3 tablespoons butter
2 stalks celery, diced
1 large white onion, chopped
4 garlic cloves, minced
1 inch gingerroot, minced
1 green chili pepper, finely chopped
1/2 teaspoon ground cumin
3/4 teaspoon hot curry powder
6 cups chicken broth
1 (400 ml) can coconut milk
3 green onions, chopped for garnish

Steps:

Preheat oven to 425 degrees.
Chop parsnips, carrots, celery root, turnip, sett potato and butternut squashninto 1/2 inch cubes.
Place in a large pan or turkey roasting pan and drizzle with olive oil. Toss with salt and pepper.
Roast for approximately 1 hour, stirring every 15-20 minutes until the vegetables are fork tender.
Melt butter in a very large soup pot.
Sautee the onions, garlic, ginger, chili, cumin, and curry powder until softened.
Add chicken broth and bring to a boil.
Add the roasted vegetables and simmer for 40 minutes.
Using an immersion blender puree until smooth.
Add the coconut milk and season with salt and pepper if desired.
Served topped with green onions.
ENJOY!