Easy Autumn Veggie Soup Recipes

ROASTED AUTUMN VEGETABLE SOUP

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

Roasted Autumn Vegetable Soup image

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.

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

AUTUMN SQUASH SOUP

Great butternut squash soup.

Provided by ma3145tt

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

Time 1h20m

Yield 8

Number Of Ingredients 10

Autumn Squash Soup image

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Spread butternut squash cubes onto a baking sheet; season with 1 teaspoon salt and cinnamon.
Roast squash in preheated oven until fork-tender, about 30 minutes.
Melt coconut oil in a large pot over medium-high heat. Stir curry powder and a few dashes salt into the oil. Saute apple and onion in the seasoned coconut oil until softened, about 10 minutes.
Pour vegetable broth and almond milk into the pot; add butternut squash and bring the liquid to a boil. Reduce heat to medium-low and simmer about 20 minutes; season with salt.
Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.

Nutrition Facts : Calories 82.2 calories, Carbohydrate 15.7 g, Fat 2.3 g, Fiber 2.9 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 505.5 mg, Sugar 6.5 g

Ingredients

4 cups butternut squash cubes
1 teaspoon salt
2 dashes ground cinnamon, or to taste
1 tablespoon coconut oil
½ teaspoon curry powder
salt to taste
1 large Honeycrisp apple - peeled, cored, and diced
½ large yellow onion, diced
3 ½ cups vegetable broth
½ cup almond milk

ROASTED AUTUMN VEGETABLE SOUP

This is a comforting, stick to your ribs soup. Great on cold winter days. Roasting the vegetables helps bring out their natural sweetness. Recipe comes from Weight Watchers, points 2.

Provided by Barb G.

Categories Onions

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

Roasted Autumn Vegetable Soup image

Steps:

Preheat oven to 400 degrees.
In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray; roast for 15 minutes.
Place roasted vegetables in a large pot; add broth and milk, season to taste with salt and pepper; cook 10 minutes to allow flavors to combine.
Transfer mixture to a blender or food processer, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes, (note: add more water or broth to achive desired thickness).

Ingredients

1 large onion, cut into large chunks
4 large carrots, peeled and cut into 1 1/2 inch pieces
6 medium parsnips, peeled and cut into 1 1/2 inch pieces
4 cups winter squash, cubed
cooking spray
3 cups fat-free chicken broth
1/2 cup fat-free evaporated milk
1/8 teaspoon salt, to taste
1/8 teaspoon black pepper, to taste