Best Burnt Orange Autumn Vegetable Soup Recipes

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ORANGE VEGETABLES SOUP



Orange Vegetables Soup image

This soup is made from orange-colored vegetables: pumpkin, butternut squash, carrots, and sweet potatoes.

Provided by OLENAJOY

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 2h45m

Yield 16

Number Of Ingredients 15

1 butternut squash, halved and seeded
1 small pumpkin, halved and seeded
3 tablespoons vegetable oil
1 onion, chopped
2 celery ribs, chopped
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
4 cubes vegetable bouillon
5 cups boiling water
3 medium carrots, peeled and chopped
1 large sweet potato, peeled and diced
salt to taste
1 (12 fluid ounce) can evaporated milk
¼ cup fresh orange juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the squash and pumpkin in a large baking dish. Pour about 1-inch of water into the dish and cover with aluminum foil.
  • Bake in preheated oven until the squash and pumpkin are tender, 1 hour to 1 hour and 15 minutes.
  • Heat the oil in a stockpot over medium heat. Combine the onion, celery, cinnamon, nutmeg, and cloves in the hot oil and cook and stir 3 to 5 minutes. Crumble the vegetable bouillon into the onion mixture; stir. Slowly add the boiling water to the mixture while stirring. When the water returns to a boil, add the carrots and sweet potato; season with salt; cover and cook until the potato and carrots are tender, 20 to 25 minutes; remove from heat. Scrape the flesh from the baked squash and pumpkin and add to the soup. Allow soup to cool for 15 minutes.
  • Ladle batches of the soup into a blender or food processor and blend on high until smooth. Repeat until all soup has been blended. Return blended soup to stockpot over medium heat. Stir in the evaporated milk and orange juice. Cook soup until entirely heated, 10 to 15 minutes.

Nutrition Facts : Calories 134.4 calories, Carbohydrate 22 g, Cholesterol 6.9 mg, Fat 4.6 g, Fiber 3.4 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 65.6 mg, Sugar 7.2 g

RUSTIC FALL VEGETABLE SOUP



Rustic Fall Vegetable Soup image

Provided by Kelsey Nixon

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon butter or olive oil
1 medium yellow onion, diced
1 clove garlic, minced
1 medium winter squash, peeled and diced
1 medium zucchini, diced
1 medium sweet potato, peeled and diced
1/2 cup orzo
1 (28-ounce) can crushed tomatoes
1 teaspoon dried thyme leaves
1 teaspoon dried rosemary
4 cups low-sodium chicken broth
Salt and freshly ground black pepper

Steps:

  • In a large heavy-bottomed pot, heat the butter or oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the garlic and saute until golden brown.
  • Add the winter squash, zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and broth. Simmer until the vegetables are soft and cooked through, about 30 minutes.
  • Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread.

Nutrition Facts : Calories 272 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 8 milligrams, Sodium 483 milligrams, Protein 12 grams, Sugar 7 grams

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

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.

BURNT ORANGE AUTUMN VEGETABLE SOUP



Burnt Orange Autumn Vegetable Soup image

A delightful way to ease into Fall. Serve with Butternut Squash Biscuits for a nice dinner. Roasting the vegetables brings out the flavour. You can substitute vegetable broth for the chicken broth if you prefer.

Provided by dawetl

Categories     Lunch/Snacks

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 whole head of garlic
1/2 large onion
4 cups butternut squash, peeled, diced, about 2 lbs
1 small sweet potato, peeled and cut into chunks, about 1/2 lb
2 carrots, peeled and cut into chunks
2 tablespoons olive oil
1 tablespoon fresh thyme leave
1/4 teaspoon salt
4 cups low sodium chicken broth
1/4 teaspoon fresh ground black pepper
1/2 cup plain yogurt

Steps:

  • Cut top quarter off the head of garlic and place cut side down on a baking sheet lined with parchment paper (or sprayed with cooking spray).
  • Combine onion, squash, sweet potato and carrots in a large bowl and toss with olive oil, thyme and salt.
  • Spread on baking sheet with garlic.
  • Roast garlic and vegetables in a preheated 350 degree F. oven for 45 to 50 minutes until very tender.
  • Squeeze garlic into food processor and add roasted vegetables. Puree mixture adding a bit of stock, if necessary.
  • Transfer to saucepan and add stock to desired consistency.
  • Bring to a boil and simmer gently 10 minutes.
  • Season to taste.
  • Serve in large soup bowls with a splash of yogurt on top, if desired.

Nutrition Facts : Calories 240.2, Fat 9.5, SaturatedFat 2.1, Cholesterol 4, Sodium 278, Carbohydrate 34.7, Fiber 5.2, Sugar 8.4, Protein 8.8

AUTUMN VEGETABLE SOUP WITH CHEESY TOASTS



Autumn vegetable soup with cheesy toasts image

A satisfying low-fat soup that's packed with wholesome vegetables and filling chickpeas. Serve with slices of toasted cheese-topped baguette to dip in

Provided by Good Food team

Categories     Dinner, Soup

Time 35m

Number Of Ingredients 13

1 leek , chopped quite small
2 carrots , chopped quite small
1 garlic clove , finely chopped
1 potato , chopped quite small
1 tbsp finely chopped fresh rosemary
½ tsp sugar
410g can chickpea , drained and rinsed
3 tbsp chopped fresh parsley
2 x cans chopped Italian tomato
425ml/¾ pint vegetable stock
8 slices of baguette , cut on the diagonal
1 garlic clove , cut in half
50g edam , finely grated

Steps:

  • Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 minutes or until the vegetables are just tender.
  • Preheat the grill to high. Whizz the tomatoes in a food processor or blender until smooth, then tip into the vegetables with the chickpeas and parsley. Gently heat through, stirring now and then.
  • For the toasts: rub both sides of the bread with the garlic. Grill on one side until golden, turn the bread over, cover with edam and grill until it's bubbling. Serve at once with the piping hot soup.

Nutrition Facts : Calories 343 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 1 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 2.2 milligram of sodium

AUTUMN VEGETABLE SOUP



Autumn Vegetable Soup image

This hearty soup is a rare find. It is absolutly delicious. I you want to impress anyone...make this!!!

Provided by Tara in Southwester

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons butter
2 medium onions, chopped
2 cloves garlic, minced
3 medium carrots, chopped
1 small zucchini, peeled,chopped
2 stalks celery, chopped
2 medium potatoes, peeled,chopped
2 medium tomatoes, peeled,chopped
3 tablespoons parsley
2 cups chicken stock
1/4 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
2 cups milk

Steps:

  • In dutchoven (large pot) on medium heat, melt butter, add onions and garlic and saute until golden.
  • Add the rest of the ingredients EXCEPT the milk.
  • Boil for 25 minutes.
  • Puree soup with blender, return to heat and add milk.
  • DO NOT BOIL!
  • Just heat through.
  • Recipe may be doubled.

PRETTY AUTUMN SOUP



Pretty Autumn Soup image

Carrots, squash and sweet potato combine to make a healthy and colorful soup, which I especially enjoy during the fall. -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 10

2-1/2 cups cubed peeled butternut squash
1 large sweet potato, peeled and cubed
3 medium carrots, sliced
1/4 cup thawed orange juice concentrate
3 cups fat-free milk
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons reduced-fat sour cream
2 tablespoons minced chives
1 tablespoon sesame seeds, toasted

Steps:

  • Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth. , Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds.

Nutrition Facts : Calories 166 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 190mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

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