Roasted Fall Vegetable Soup

This delicious soup is great for the fall season as it contains seasonal vegetables which are not only pleasing to the taste but also very grounding. Please note that there are two parts to this recipe.

Roasted Vegetables (makes about 12 cups)


  • 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 ½ inch pieces
  • 1 pound sweet potatoes, (2-3 large), peeled and quartered
  • 1 pound parsnips, (4-5), scrubbed, halved lengthwise, if thick, and cut into 1½ inch lengths
  • 1 pound medium red onions, (about 2 to 3), peeled and quartered
  • 1 pound carrots, (6 to 8 medium) halved lengthwise, if thick, and cut into 1 ½ inch lengths
  • 4 to 6 cloves garlic, peeled and smashed
  • 3 tablespoons olive oil
  • Sea salt and ground pepper


Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons sea salt, and 1/4 teaspoon pepper.
Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through.

Soup – Serves 4


  • 6 cups (about 1/2 recipe) roasted vegetables
  • 1 to 2 tablespoons freshly squeezed lemon juice, (from 1/2 lemon)
  • Sea salt and ground pepper
  • Whole grain bread, for serving (optional)


Working in batches, puree vegetables in blender with a total of 4 to 5 cups water. Pour each batch through a fine-mesh sieve into a large saucepan, pressing puree through with a spoon or rubber spatula.

Thin puree with additional water, if necessary; heat soup over medium. Add lemon juice, salt, and pepper to taste. Serve with bread or crackers, if desired.

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