Main image of Roasted Vegetable Harvest Soup

Roasted Vegetable Harvest Soup

45 min

Soup

Freezer-friendly

This soup needs no supervision. It's quick to prepare and is a great way to use up any vegetables left in your fridge. We tossed all our favourite veggies together, roasted them on a baking tray, and then blended everything. It couldn't be any easier. Plus, we share a resourceful way of using up the squash seeds by turning them into crunchy croutons!

Servings

Total

45 min

Prep

10 min

Cook

35 min

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

Tray bake

  • 2 tsp (10 mL)
    olive oil
  • 6
    cloves garlic
  • ½
    butternut squash, peeled, chopped into 2 cm cubes, seeds reserved
  • 2
    red bell peppers, cut into quarters
  • 2
    carrots, sliced into 2 cm pieces
  • 1
    fresh jalapeño, seeded, cut in half
  • 1
    red onion, cut into wedges
  • ½ tsp
    ground cumin
  • ½ tsp
    paprika powder
  • ½ tsp
    salt
  • ½ tsp
    ground black pepper

Roasted squash seeds

  • 1 tsp (5 mL)
    olive oil
  • ¼ tsp
    ground cumin
  • ¼ tsp
    paprika powder
  • ¼ tsp
    garlic powder
  • ¼ tsp
    onion powder
  • ¼ tsp
    salt
  • ¼ tsp
    ground black pepper

Soup stock and milk

  • 3 cups (720 mL)
    vegetable stock*
  • ¾ cup (180 mL)
    canned full-fat coconut milk

Optional garnish

  • coconut cream
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Directions

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  1. Preheat the oven to 350°F (180°C).
  2. Toss all the tray bake ingredients together on a parchment- lined baking tray.
  3. Spread out evenly, and bake for 30 minutes or until the squash and carrots can be easily pierced with a fork. Toss the vegetables once or twice while they are baking.
  4. Meanwhile, clean off the butternut squash seeds by running under water and massaging.
  5. Toss the seeds with oil and spices, and bake on another parchment-lined baking tray in the oven for 15 minutes, until slightly golden and crunchy, toss once while they are cooking. Remove from the oven and allow to cool.
  6. After the veggies have roasted, add them straight to a large pot on high heat along with the vegetable stock and coconut milk, and blend using a immersion blender. Alternatively, it can be added to a standing blender in batches, and blended until smooth.
  7. Allow to heat through, serve with coconut cream, and the roasted squash seeds, and enjoy!

Notes

  • * Can substitute every 1 cup of stock with ½ vegetable bouillon cubes plus 1 cup (240 mL) water.
  • Variations: roast other vegetables like sweet potatoes, tomatoes, cauliflower, or leeks.

Storage

  • Store leftovers in an air-tight container in the fridge for up to 3 days.

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Jackie J. - May 12, 2021, 8 p.m.

This is my favorite soup of all time! It will be the heat of summer and I still crave this soup! Comforting, nourishing, delicious, and so easy to make! Thank you for the great recipe!

PUL Team - May 13, 2021, 6:33 a.m.

It means so much that you took the time to share this, Jackie! So happy you enjoyed the soup ✨🤗