Description
This velvety, vibrant autumn harvest soup captures the essence of the season by balancing the natural sweetness of roasted butternut squash and honeycrisp apples with the earthy undertones of garden vegetables. Enhanced by the tart brightness of rhubarb and the mindful crunch of toasted squash seeds, this soup is a nutrient-dense, plant-forward meal that nourishes the body and soul. It is a wholesome, dairy-free, and gluten-free delight that celebrates zero-waste cooking while providing a comforting embrace on crisp, cool evenings.
Ingredients
10 cups butternut squash, cut into 1-inch cubes
2 large honeycrisp apples, diced
3 rhubarb stalks, chopped
4 large carrots, peeled and sliced
1 purple onion, chopped
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
4 cups vegetable broth
Squash seeds, cleaned and dried
Instructions
Preheat oven to 400°F (200°C).
Toss the butternut squash, carrots, onions, and apples with olive oil, salt, and pepper on a large baking sheet.
Roast the vegetables for 30-40 minutes until tender and caramelized.
Spread cleaned squash seeds on a separate small baking sheet and roast for 10-15 minutes until golden and crisp.
Transfer roasted vegetables to a large pot, add vegetable broth, and bring to a simmer.
Use an immersion blender to process the mixture until smooth and creamy.
Stir in the chopped rhubarb and simmer for an additional 5-7 minutes.
Serve hot, garnished with the roasted squash seeds.
Notes
Store soup in airtight containers in the freezer for up to 3 months. For an extra creamy texture without dairy, add a drizzle of coconut milk or a teaspoon of tahini before serving. Ensure all squash seeds are thoroughly cleaned of pulp to prevent burning during roasting.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 12g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg