Creamy Roasted Fall Vegetable Soup

Yields1 Serving

So the beauty of this recipe is that it is super simple and can work with tons of different veggies! I will be making this on the reg this fall/winter! So creamy, filling and delish! Enjoy.
 2 Medium Sweet Onions
 3 cups Cubed Butternut Squash (I buy the back from TJs bc it is SO much easier)
 3 cups Peels and Chopped Carrots
 1 Sweet Red Pepper
 3 cups Organic Vegetable Brooth (I use Trader Joe's)
 Cinnamon
 Kosher Salt
 Olive Oil
 3 Scoops of Collagen (I Use Further Food) - Optional

1

Pre-heat oven to 400.

Wash and chop the carrots, pepper, and onion. If you did not buy the pre-cut butternut squash, cut your full squash into cubes.

2

Line 2 big cookie sheets with parchment paper and spread all the veggies onto the sheets. They can be mixed or grouped together by type. Spray the veggies with some EVOO spray or Avo OIl Spray. Sprinkle with Kosher Salt.

3

Place both cookie sheets in the oven and roast for 30 minutes. They should be fully roasted and even a little bit crispy. You especially want the onions to be crispy - it makes for an amazing flavor!

4

In a Vitamix (or good quality high-speed blender), add 3 cups of vegetable broth (or stock).

5

Add roasted veggies into the Vitamix and blend up! Blend until smooth - like super smooth! Should have the same consistency of as a smoothie!

6

Transfer blender contents to a stove pot. Add some cinnamon, salt and pepper and heat on low until ready to serve.

Garnish with some peacans and arugula!

Ingredients

So the beauty of this recipe is that it is super simple and can work with tons of different veggies! I will be making this on the reg this fall/winter! So creamy, filling and delish! Enjoy.
 2 Medium Sweet Onions
 3 cups Cubed Butternut Squash (I buy the back from TJs bc it is SO much easier)
 3 cups Peels and Chopped Carrots
 1 Sweet Red Pepper
 3 cups Organic Vegetable Brooth (I use Trader Joe's)
 Cinnamon
 Kosher Salt
 Olive Oil
 3 Scoops of Collagen (I Use Further Food) - Optional

Directions

1

Pre-heat oven to 400.

Wash and chop the carrots, pepper, and onion. If you did not buy the pre-cut butternut squash, cut your full squash into cubes.

2

Line 2 big cookie sheets with parchment paper and spread all the veggies onto the sheets. They can be mixed or grouped together by type. Spray the veggies with some EVOO spray or Avo OIl Spray. Sprinkle with Kosher Salt.

3

Place both cookie sheets in the oven and roast for 30 minutes. They should be fully roasted and even a little bit crispy. You especially want the onions to be crispy - it makes for an amazing flavor!

4

In a Vitamix (or good quality high-speed blender), add 3 cups of vegetable broth (or stock).

5

Add roasted veggies into the Vitamix and blend up! Blend until smooth - like super smooth! Should have the same consistency of as a smoothie!

6

Transfer blender contents to a stove pot. Add some cinnamon, salt and pepper and heat on low until ready to serve.

Garnish with some peacans and arugula!

Creamy Roasted Fall Vegetable Soup

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