Best Roasted Fall Vegetable Soup Recipes

Roasted Fall Vegetable Soup image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 4

Roasted Fall Vegetables
1 to 2 tablespoons freshly squeezed lemon juice (from 1/2 lemon)
Coarse salt and ground pepper
Bread or crackers, for serving (optional)

Steps:

Working in batches, puree vegetables in blender with a total of 4 to 5 cups water. Pour each batch through a fine-mesh sieve into a large saucepan, pressing puree through with a spoon or rubber spatula.
Thin puree with additional water, if necessary; heat soup over medium. Add lemon juice, salt, and pepper to taste. Serve with bread or crackers, if desired.

Roasted Fall Vegetable Soup image

Provided by kayw13

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb butternut squash (diced into 1.5-inch cubes)
1 lb yam (diced into 1.5-inch cubes)
1/2 lb red onion (also diced into 1.5-inch cubes)
1/2 lb carrot (diced into 3/4-inch cubes)
3 garlic cloves (minced or peeled and smashed)
1 tablespoon olive oil
1 teaspoon cayenne pepper
4 cups water (more or less for desired consistency)
salt & pepper

Steps:

toss all chopped vegetables with the olive oil and salt and pepper to taste, and line single-layer on a baking sheet (using parchment for easy clean-up if desired).
roast vegetables at 450 for 40 to 45 minutes or until lightly browned and tender. take out of oven, let cool.
take roasted vegetables and working in batches with either a submersible blender or regular blender, puree vegetables with water until smooth.
add additional salt and pepper and cayenne pepper to taste.

Nutrition Facts : Calories 176.4, Fat 2.6, SaturatedFat 0.4, Sodium 39.9, Carbohydrate 37.9, Fiber 6.2, Sugar 5.4, Protein 2.7

ROASTED FALL VEGETABLE SOUP image

Categories Soup/Stew

Yield 4 cups

Number Of Ingredients 4

6 cups (about 1/2 recipe) Roasted Fall Vegetables
1 to 2 tablespoons freshly squeezed lemon juice, (from 1/2 lemon)
Coarse salt and ground pepper
Bread or crackers, for serving (optional)

Steps:

1. Working in batches, puree vegetables in blender with a total of 4 to 5 cups water. Pour each batch through a fine-mesh sieve into a large saucepan, pressing puree through with a spoon or rubber spatula. 2. Thin puree with additional water, if necessary; heat soup over medium. Add lemon juice, salt, and pepper to taste. Serve with bread or crackers, if desired.