Roasted Harvest Soup

Sorry I don't have a pic of it in a bowl because we ate it too fast!

This is our new favorite soup. When you eat it you just feel better. I swears.

  • 2.5
  • 2 Hours
  • 4-6
    • Tip 1
    • Tip 2

Ingredients:

  • 1 medium to large butternut squash
  • 3 medium to large sweet potatoes (yams, whatever!)
  • 3 Bartlet pears, cored and diced
  • 1 head of garlic
  • 2-3 shallots
  • 1 medium to large yellow onion, diced
  • 2-3 tablespoons coconut oil (or extra virgin olive oil)
  • 2 quarts organic boxed or homemade vegetable stock
  • 2 teaspoons corriander
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • salt and pepper to taste

Directions:

Preheat your oven to 350 degrees and rinse the squash and sweet potatoes. Coat them in just a little bit of olive oil and pop them in the oven. Those veggies will roast the longest so I get them in first and foremost.

Your kitchen will smell AHHHmazing in no time!

Next we’ll get the garlic and shallots prepped for roasting and in the oven with the squash and potatoes. I usually rub off the outer part of the garlic bulb to get the loose, dry pieces of peel off. I then lay it on its side and cut off the tops of the garlic. You might have to cut, roll, cut a little more, and repeat. You will then want to set it in the center of a piece of aluminum foil and drizzle it with olive oil.

My mouth is watering. Garlic lovers unite!

Next, cut the base and tips of the shallots then peel off the outer layer to reveal the beautiful purple on the inside.

Like this!

Add your shallots to the garlic on the aluminum foil and drizzle with a little more olive oil.

Garlic and shallots YUM!

Next you want to gather the aluminum foil at the corners and bring them up to the center and twist/bend them a little to close up top. You don’t want it tight, but rather like a loose, kinda cheap, rather large hershey’s kiss. Put your shallot/garlic package into the oven with your other veggies.

Even more amazing smells yet to come!

Ok, now go sit and read a book with some wine or watch some tv or if you’re feeling über productive, do someting. Let the garlic and shallots roast for about an hour.

Done!

Glorious Garlic!

Once the garlic has cooled you should be able to squeeze the individual cloves out by lightly squeezing at the base of the bulb.

Like this! You can always tear some of the peel to help it out if needed.

The squash and sweet potatoes cook for about an hour and a half total. You want a fork to easily glide in and then you know it’s ready.

Check it!

When the squash and potatoes are done, take them out and set aside to cool. You can cut them in half (lengthwise) to help them cool faster.

Be careful, thems hot!

Wait at least 15-20 minutes to handle them. When ready you want to either scoop out the flesh or cut away the peel from both the potatoes and squash.

Don’t burn yourself!

You also need to remove the seeds from the squash.

Your kitchen should be smelling awesome by now.

Next up is to get a soup pot on your stove top on medium/high heat with your oil.

If you haven’t tried coconut oil, you HAVE to!

Once your oil is heated up toss in the diced onion.

Things are about to get soupy!

Once the onions are translucent (about 5-7 minutes) stir in the coriander, cumin, cinnamon, salt, and pepper. Let that saute for a minute or two.

It should smell like fall in your kitchen.

Next up, toss in the diced pears and give them a stir too.

Yum!

Follow the pears with the vegetable stock. I took the easy route this time and used boxed stock (low sodium).

Almost soup time!

Now, cut up the potatoes and squash into similar sizes, roughly 2 inch chunks and add them to the soup! Add the garlic and shallots too. Stir them all together and then cover and simmer for about 15-20 min.

So pretty!

Once your soup has simmered, transfer it in batches to a blender and blend until smooth.

This is where it all comes together…literally. hehe

Put the soup back into your pot and turn it to low/warm if you’d like and serve!

Sorry I don’t have a pic of it in a bowl because we ate it too fast!

Enjoy!!!!

4 Comments on "Roasted Harvest Soup"

  1. Oh yam, this sounds exceedingly tasty indeed! I am roasting squash and sweet potatoes later :D

  2. This looks so good.. roasting veggies brings out such a crazy delicious flavor.