Best Burnt Orange Autumn Vegetable Soup Recipes

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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.

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

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

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