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Autumn Harvest Soup with Roasted Squash Seeds // JustineCelina.com

AUTUMN HARVEST SOUP WITH ROASTED SQUASH SEEDS

My Autumn Harvest Soup with Roasted Squash Seeds is the ultimate autumn comfort food -- hearty, nourishing and velvety smooth. It's an ultra clean recipe free of dairy and gluten if you're looking for simple dinner ideas this season!
Course Soup
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 16

Ingredients

  • 10 cups butternut squash (from 2 medium sized squash)
  • 2 large honeycrisp apples
  • 3 rhubarb stalks
  • 4 large carrots
  • 1 purple onion
  • 4 garlic cloves
  • 4 bay leaves
  • 2 tbsp olive oil
  • 2 900 ml containers of organic vegetable broth
  • Salt & pepper
  • 4 bay leaves
  • Cumin
  • Ginger
  • Chili powder
  • Cayenne powder

Optional Garnish

  • Organic coconut cream
  • Pomegranate arils

Instructions

  1. Preheat your oven to 375 °F. In the meantime, chop all fruit and veggies into 1" cubes, adding them into a big bowl as you go. If your squash has seeds, reserve them for later. Peel the garlic and add it to the mixture whole. Once you're finished chopping, divide the fruit and veggies into 2 9" x 12" Pyrex glass baking dishes. Add 2 bay leaves to each dish.
  2. Season liberally with olive oil, salt and pepper, and a sprinkling each of cumin and ginger. Stir the fruit and veggies around in the pan to ensure each piece is well coated with oil and seasonings. Roast at 375 °F for 30 minutes.

  3. In the meantime, work on your seeds -- we're going to use them as a garnish later. First, rinse them with cold water in a colander, making sure they're clean. Then, pour them into a loaf pan, and season them with olive oil, salt and pepper, cumin, garlic powder, cayenne and chili powder. Use these spices to taste, and feel free to omit any in the list or customize your blend.
  4. After the half an hour is up, stir and rotate the veggies in the Pyrex dishes. Then, put them back in to cook for another 30 minutes. Add the seeds to the bottom rack to roast at the same time.
  5. After the last half an hour, the fruit and veggies and seeds should be done. Remove the Pyrex dishes and seeds from the oven and allow to cool for about 10 minutes.
  6. Then, remove the bay leaves from the Pyrex dishes. Add the contents of the Pyrex dish to your Vitamix (or similar) and add the veggie broth. Blend on high for a few minutes until completely smooth. Add the blended mixture to a large soup pot and turn on low heat. Repeat the process with the last Pyrex dish, and in addition, add a 1/2" piece of fresh ginger to this batch. Blend until smooth.
  7. In a large pot, heat the soup through on low heat to allow all the flavours to marry together, stirring constantly. Add 1/2 tsp of cayenne powder and stir until well integrated. Taste and season as needed with salt and pepper. Mine was perfect without any additional seasoning.
  8. Once the soup is warmed through, serve immediately. Ladle into serving bowls or cups -- garnish with coconut cream, pomegranate arils, and some Roasted Squash Seeds!

Recipe Notes

This soup also freezes very well if the recipe makes too much for you to eat all at once! I like to make big batches of things and freeze them so I always have something healthy on-hand for dinner. It comes in handy on those super busy days!