Harvest Vegetable Soup Medley
Embrace the rich flavors of fall with this hearty soup featuring roasted cauliflower, butternut squash, and acorn squash, complemented by the sweetness of yellow onions. Blended to creamy perfection, each spoonful warms your soul while offering a nutritious, plant-based option. Ideal for cozy evenings, this recipe will become a seasonal favorite in your kitchen.
ingredients
- 1 medium head of cauliflower, chopped
- 1 medium butternut squash, peeled and diced
- 1 medium acorn squash, peeled and diced
- 2 large yellow onions, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup coconut milk (optional)
- Fresh parsley for garnish (optional)
steps
- 1.
Preheat your oven to 425°F (220°C).
- 2.
Toss the cauliflower, butternut squash, and acorn squash with olive oil, cumin, coriander, salt, and pepper on a baking sheet. Spread evenly and roast for 25-30 minutes until tender and slightly caramelized.
- 3.
In a large pot, heat a tablespoon of olive oil over medium heat. Add diced onions and sauté until translucent, about 5-7 minutes. Add minced garlic and cook for another minute.
- 4.
Once roasted, add the vegetables to the pot with sautéed onions and garlic. Pour in the vegetable broth and bring to a simmer.
- 5.
Cook for 10 minutes, allowing the flavors to meld together.
- 6.
Use an immersion blender to puree the soup until smooth, or carefully transfer in batches to a blender. Stir in the coconut milk for added creaminess, if desired.
- 7.
Return the soup to the pot, heat through, and adjust seasonings. Serve warm, garnished with fresh parsley if you like.
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