Roasted Vegetable Soup

roasted vegetable soup

Fall is here! That means butternut squash and soup weather. Now, I know we always share butternut squash soup recipes with you, but this one is different. This one also has roasted sweet potato and carrot. And coconut milk! Perfect for the rainy and gross weather today.

This is also one of the easiest soup recipes ever. No chopping and stirring, no waiting for the onions and garlic to brown and adding dashes and pinches of things. Just place vegetables in the oven and forget about them until a timer beeps. Then blend it all together. That’s it. It’s delicious and refreshing, and perfect for the cool fall days!

roasted vegetable souproasted vegetable soup

Had a busy day? No time to sit over a stove? This is a great soup for the freezer, too! So make a batch and freeze half for another day. You know I love having food in my freezer! You might just have to thin it out a bit before serving, at that’s okay if you have 6-ounce mason jars full of homemade vegetable broth in your freezer at all times, like I do.

roasted vegetable souproasted vegetable soup

 

Roasted Vegetable Soup with Coconut

Ingredients:

  • 1 medium butternut squash, halved lengthwise and seeded
  • 1 large onion, halved lengthwise
  • 2 carrots, cut in half
  • 1 sweet potato, halved lengthwise
  • 1 can coconut milk
  • 2-4 cups vegetable broth (or water)
  • Olive oil or coconut oil
  • Salt and pepper

Directions:

1. Preheat the oven to 450 degrees.

2. Grease a baking sheet with olive or vegetable oil

3.  Season the vegetables and place on baking sheet, cut side down, and roast in the oven for 1 hour, until vegetables are soft and begin to brown.

4. Remove from oven and let cool enough to handle.

5. Scoop out the meat from the butternut squash and onion and discard the skins (I used the sweet potato skin but you can choose whether or not to remove that).

6. Combine all vegetables in a Vitamix or other blender.

7. Add coconut milk and 2 cups of broth.

8. Puree until smooth.

9. Adjust seasonings, if necessary.

10. Heat up soup in a pot, adding more liquid if necessary.

10. Serve and enjoy!

  • http://www.confident-cook.com/ Hindy Garfinkel

    I love this kind of soup! Roasted onions bring a soup to a new dimension! Going to thy this!

  • Alison @ Alibabka

    Roasted Vegetable soup is one of my all time favorites. Comfort food! Never tried it with coconut milk, must try.

    • http://thekosherfoodies.com/ Jessica

      you must! it’s awesome.

  • mayihavethatrecipe

    Love roasted vegetable soup. The coconut milk is a nice addition !

    • http://thekosherfoodies.com/ Jessica

      it adds a great flavor

  • mayihavethatrecipe

    I am sure. Love coconut milk.

  • http://thekosherfoodies.com/ steph

    eep! jealous of your vitamix!

  • http://Www.DinnerInVenice.com/ alessandra @DinnerInVenice

    Looks so good and creamy! Must try this

  • http://joyofkosher.com/ Tamar Genger

    Love roasted veggie soup, great idea to add coconut milk.

  • Shoshana Ohriner

    This sounds so delicious, and even more importantly easy! Onto the menu for this week it goes.

  • Sina

    Roasting veggies for soup is such a great idea! I love the extra flavor it gives.

  • http://www.thisamericanbite.com/ This American Bite

    Magical. I love roasting veggies before making soup. Sometimes, adding a fried onion to any soup can turn it into something else completley.

  • http://www.ronniefein.com/ Ronnie Fein

    So thick and delicious looking. I use coconut milk a lot, great for soup!

  • Devora

    I made it dairy with 1% cow’s milk and seasoned it with a bit of rosemary. My four super picky eaters are loving it! Thanks!

  • DEB

    btw if you leave your vitamix on long enough it will heat up the souo itself,
    from a fellow vitamixer ;)
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