Roasted Fall Harvest Gluten Free Soup

Roasted Fall Harvest Gluten Free Soup

When it came to harvest the goodies from my garden and orchard I had a ton of butternut squash and apples to play around with and make fun recipes. This is one of the yummy recipes I came up with this year and it turned out fabulous. Invite the family over and enjoy a bowl of this great fall harvest soup!!

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4-6


3 c. butternut squash, cubed
3 large firm apples, cubed
1 medium red onion, chopped
1 T. fresh ginger, minced
1½ t. ground cinnamon
½ t. ground nutmeg
½ t. ground cloves
½ t. allspice
2 T. coconut oil, melted
Sea salt and black pepper, to taste
4-5 c. chicken broth, preferably organic, divided (gluten free, check labels)


Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper. 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 prepared baking sheet and spread into a single layer. Place in pre-heated oven and roast until squash is fork tender, approximately 25-30 minutes.

Remove baking sheet from oven and let cool slightly before transferring one quarter of the roasted veggie mixture to a high-powered blender or Vitamix. 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 or dutch oven 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.



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