soup Thanksgiving holiday
Print Recipe

Roasted Fall Harvest Soup

Prep Time15 mins
Cook Time40 mins
Course: Side Dish
Cuisine: American
Keyword: holiday, soup, Thanksgiving
Servings: 6


  • 3 cups butternut squash, cubed
  • 3 firm apples, cubed
  • 1 medium red onion, chopped
  • 1 Tbsp fresh ginger, minced
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp allspice
  • 2 Tbsp coconut oil, melted
  • 4-5 cups chicken broth, preferably organic, divided
  • Sea salt and black pepper, to taste


  • Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.
  • Combine butternut squash, apples, red onion, ginger, cinnamon, nutmeg, cloves, allspice, and melted coconut oil in a large bowl. Season with salt and black pepper, to taste, and toss to combine.
  • Spread seasoned butternut squash mixture onto a prepared baking sheet and spread into a
    single layer. Place in preheated oven and roast until squash is fork-tender, approximately 25-30 minutes.
  • Remove from oven and let cool slightly before transferring one-quarter of the roasted
    veggie mixture to a high-powered blender. Add one cup of chicken broth to container and blend until smooth. Add a little more broth, if necessary, to reach desired consistency.
  • Transfer puree to a large soup pot and repeat process with remaining vegetables and
    chicken broth. Turn heat to medium and cook, stirring frequently, until soup is heated through, approximately 5-10 minutes.
  • Remove from heat and adjust seasonings, as desired, before serving. Enjoy!