Roasted Vegetable Harvest Soup
½butternut squash, peeled, cut into 2 cm cubes, seeds reserved
2red bell peppers, cut into quarters
2carrots, sliced into 2 cm pieces
1jalapeño, seeds removed, cut in half
1medium onion, cut into wedges
2 tsp (10 mL)olive oil
½ tspground cumin
½ tsppaprika powder
½ tspsalt, plus more to taste
¼ tspground black pepper
3 cups (720 mL)low-sodium vegetable stock†
¾ cup (180 mL)canned full-fat coconut milk
Roasted squash seeds
1 tsp (5 mL)olive oil
¼ tspground cumin
¼ tsppaprika powder
¼ tspgarlic powder
¼ tsponion powder
1 pinchground black pepper
- Preheat the oven to 350°F (180°C). Toss the vegetables with the oil and spices on a lined baking tray.
- 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.
- Meanwhile, clean off the butternut squash seeds.
- Toss the seeds with oil and spices, and bake on another lined baking tray for 15 minutes, until slightly golden. Stir once halfway. Remove from the oven and allow to cool.
- After the veggies have roasted, add them straight to a large pot on high heat along with the vegetable stock and coconut milk.
- Blend using a immersion blender. Alternatively, it can be added to a standing blender in batches, and blended until smooth. Heat through and garnish with the seasoned seeds. Enjoy!
- †Can substitute every 1 cup of stock with ½ vegetable bouillon cubes plus 1 cup (240 mL) water.
- Store leftovers in an air-tight container in the fridge for up to 3 days.
Let us know what you think
Nutrition per serving
Calories 191 kcal
|Total fat||11.3 g|
|Saturated fat||7.0 g|
|Trans fat||0.0 g|
|Total carbs||22.3 g|
|Dietary fiber||5.3 g|
|Total sugars||9.1 g|
|Added sugars||0.0 g|
|Vitamin A||727 μg RAE|
|Vitamin B6||0.5 mg|
|Vitamin B12||0 μg|
|Vitamin C||100.6 mg|
|Vitamin D||0 μg|
|Vitamin E||2.9 mg|
|Vitamin K||12 μg|
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
I love this soup, the different veggies and the spices are so good together! Made it a bunch of times already. Other kinds of pumpkins/squash or sweet potato in its place work really well too! 😊
So delicious!! My family and I love your recipes so much!! I added lentils for a bit of extra protein and served with seeded whole grain bread. Thank you so much PUL!
What a great soup! I added a touch of liquid smoke for an extra depth of flavor.
We love all of your recipes!!
Delicious! Always a good recipe for Fall/Winter time.
This recipe is absolutely delicious. I wasn’t feeling too well so I wanted something warm and comforting, but also quick and easy with ingredients I already have on hand. This was the perfect recipe. I added sweet potatoes because I didn’t have enough squash and it tastes incredible
Hi! This recipe sounds lovely : I was wondering what you recommended to pair with it/add to in order to add a bit of protein and enjoy the soup as a complete meal. Thank you :)
Fantastic Fall soup! I’ve made in several times with many different variations of vegetables and spices and it always turns out great. One of our favourites!
This soup was sooo delicious! I especially enjoyed the depth of flavor added by the jalapeño. A warm and comforting soup such as this is perfect for fall. I will certainly make this again soon!
Delicious! Could this be used as a filling for a ravioli? I’d also like to know how long it can be kept in the freezer. I have so much soup left over!
SOOOOO Delicious!!!! I'm not even a fan of butternut squash but this is amazing! And easy to make! I do leave out the jalepenos for my family. This is worth making weekly!
Great recipe! Did some modifications and it still turned out delicious: skipped the jalapeno as I don't like chilli in my pumpkin soup, and used a regular pumpkin not butternut squash. I didn't have veggie broth but 1.5 bullion cubes in hot water worked well. Will be making this again, this time with some garlic bread!
So delicious! Used a jar of grilled peppers as fresh capsicums are very expensive in my area at the moment.
Will definitely be making this one again 😁
Wow so delicious! I used a whole hokkaido, 1 red turkish bellpepper, a TBSP red bellpepper paste, also from the turkish shop. And 2 green sharp turkish bellpepper. Rest was the same.
What a fantastic meal.
I made this soup whilst meal prepping for the week. I used a red chili pepper instead of jalapeño and is delicious! Creamy with a bit of ~spice~. Love your recipes!
Love everything you do!
I make this soup on a regular basis. So easy to make and so flavorful!
10 out of 10!
I made this today, so delicious!! Thank you for another great recipe.
I made this soup for me, my brother and my parents, ( without the coconut milk because I hadn't it on hand ) we were so bored with our usual soup recipes then I tried to make a new one and we loved it !! So flavorful ,delicious and easy to make !!
Fantastic! Made it for dinner and my wife loved it.
I had all the ingredients on hand, so I made this soup. Easy and quick but for some reason, my soup wound up tasting a little like bamboo shoots. I'm not sure if that's because I left the skin on the butternut squash...
This is by far my favorite soup! My whole family live it!
We tried this soup last week and were absolutely amazed. It is refreshing that something so healthy can also be so delicious. It is a perfect recipe for rainy autumn or winter days. Greetings from the Black Forest in Germany.
Doubled it and onitted the garlic, due to sensitivity. It had a lot of heat from the spices and jalapeños which i didn't anticipate. I removed some of the jalapeños before pureeing.
I am making this soup right now. Just waiting for my husband to come home with the coconut milk so I can give it a whirl. My only problem is that I can't stop snacking on the roasted veggies while I wait. Haha! Real question though. I am allergic to carrots. Is there another veggie you would rec as a substitute? Today, I put in an orange pepper.
This was so good! I didn't have butternut so i used Kabocha squash i had on hand. so flavorful!
Very delicious with a lot of flavours ! I usually don't really like pumpkin but here it was very good ! I also liked the coconut milk since it was a very creamy soup because of this. I'll definitely have this soup more often in the future :)
literally the best soup i’ve ever made!! so delicious and flavourful, i can’t wait to try other pick up limes soup recipes
I really want to try this recipe and I have all the ingredients except the coconut milk.
I just can't find it in Iran :(
Can i still make it without the coconut milk?
My absolute favourite soup atm! So easy to make too.
I've been doing this recipe non stop, I love it! I double the quantities and freeze the leftovers in jars, anytime I don't feel like cooking I defrost one of these and add a sandwich on the side and there's dinner! it's a delicious and easy way of adding veggies to a meal, thanks Sadia ❤️
I loved this one and have made it several times. My mom and grandmother loved it as well! They both wanted the recipe to make for other events that they had going on. Even my dad was impressed by it.
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!