This roasted fall vegetable soup has butternut squash, carrots, and sweet potatoes. It's silky, naturally sweet, and totally delicious! It's sure to warm you up on a chilly day.
Love nourishing fall soups? Try my Butternut Squash Soup.
Roasted vegetable soup
This lovely fall soup has all your favorite seasonal veggies. Roasting the vegetables beforehand makes this soup crazy good. They're sweet and lightly caramelized, giving the soup an incredible flavor boost! Trust me, you're not going to want to skip oven roasting the vegetables until golden. It's a total game changer.
An added bonus is that this pureed soup is great for freezing, so you can make a big batch and enjoy it throughout the season! A cozy meal can be ready anytime you're craving it.
How to peel butternut squash
- Use a sharp knife to peel a butternut squash quickly and easily. The peel is thick, so potato peelers don't do a great job. Cut the squash in half and then into quarters, and then just use a chef's knife to cut the peel off. Ensure the chunks are stable on the cutting board so you don't have any accidents. Or you can be more precise and peel it with a knife like you’d peel an apple. Either way works!
What you'll need
- Butternut squash, sweet potatoes, and carrots - this trio of vegetables gives a wonderfully earthy yet sweet quality to the soup. They're the seasonal stars of this soup!
- Onions and garlic - we're using plenty of these classic aromatics that taste even better when roasted
- Olive oil - to coat the veggies so that they get nicely browned in the oven
- Broth - you can use chicken or vegetable broth. Either way, it adds way more flavor to the soup than just using water would
- Cinnamon - it just goes so undeniably well with fall vegetables and gives that warm, seasonal quality to the soup
- Cayenne pepper - optional, but a pinch adds a little robust kick (not overwhelmingly spicy or anything)
- Coconut milk - it's what makes our soup luxuriously creamy without being heavy
How to make roasted vegetable soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Prep the veggies, then add them to two baking sheets and roast at 400F until they're softened and starting to lightly brown, in about 45-50 minutes.
Transfer the cooked vegetables to a soup pot and add in the broth, cinnamon, and a pinch of cayenne pepper (optional). Bring to a boil and simmer for 5 minutes.
Stir in the coconut milk, then blend the soup with an immersion blender or in batches with a regular blender. Season generously with salt & pepper. Add extra broth to thin the soup as needed.
Tips for success
- I used a small 5 oz can of Thai Kitchen coconut milk. If you can't find those, use about 3/4 cup of coconut milk from a normal sized can, or just add the whole can if you want it to be extra creamy!
- The garlic mellows out as it roasts, but you can definitely taste it in this vegetable soup recipe. Use as much or as little as you want depending on how much you like garlic. You could add up to a whole head of garlic if you want.
- You can buy pre-cut squash to make prep easier.
- To roast the veggies, play it by ear. Depending on how small/large you chop them means the cooking time could vary a bit. You can always pop them back in the oven if they need more time.
Leftovers and storage
- Leftovers of this soup will keep in the fridge in an airtight container for 3-4 days.
- Reheat on the stove over a low heat, or microwave until warm.
- This soup freezes well! Store in your freezer for up to three months.
Questions about this roasted fall vegetable soup? Did you make it? Talk to me in the comments below!
Roasted Fall Vegetable Soup
- 2 pounds butternut squash peeled & diced
- 2 pounds sweet potatoes peeled & diced
- 1 pound carrots peeled & sliced
- 8 cloves garlic peeled, see note
- 1 medium onion peeled & cut into quarters
- 2 tablespoons olive oil
- Salt & pepper to taste
- 4 cups chicken or vegetable broth + more as needed
- 1/4 teaspoon ground cinnamon
- 1 pinch cayenne pepper optional
- 5 ounces coconut milk see note
- Preheat the oven to 400F. Line 2 baking sheets with parchment paper or foil. Place the oven racks in the top third and bottom third of the oven.
- Prep the veggies, garlic, and onion (see blog post on how to safely cut butternut squash if you've never done it before). Try to cut the squash and sweet potatoes approximately the same size. Add the veggies to the baking sheets and toss with the olive oil and season with some salt & pepper.
- Roast the veggies for 45-50 minutes or until they're tender and starting to brown/caramelize.
- Transfer the veggies to a soup pot and add the broth, cinnamon, and cayenne pepper. Bring the soup to a boil, then reduce the heat and simmer for about 5 minutes.
- Pour in the coconut milk and blend the soup using an immersion blender right in the pot or transfer to a regular blender and blend in batches (do this carefully if you're not letting the soup cool first!). You will likely need to add more broth to thin the soup out.
- Season with extra salt & pepper as needed (I was pretty generous with both).
- I used one of those small cans of Thai Kitchen coconut milk. If you can't find those, use about 3/4 cup of coconut milk from a regular sized can, or just add the entire can if you want it to be extra creamy.
- The garlic mellows out as it roasts, but you can definitely taste it in the soup. Use as much/little as you want depending on how much you like garlic. You could add up to a whole head of garlic if you love the flavor.
- You can buy pre-cut squash to make prep easier.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.