Sweet and savory fall flavors with a warm kick. Cozy up this fall with a soothing bowl of Harvest Soup. Roasted squash and apples along with a jalapeno for surprising heat make this the perfect fall soup!
6Cloves of Garlic
3lbsSquash (Buttercup, Carnival, whatever you like!)
1tspGround Black Pepper
1tspApple Cider Vinegar
Preheat oven to 400°F.
Prep the veggies. Peel and chop onion, garlic cloves, apple and squash into large chunks
Place vegetables evenly on both sheets and drizzle each with 1 tbsp olive oil.
Season with salt and pepper and toss gently with your hands. Add the whole jalapeno to one of the sheets. Roast for 50 minutes to 1 hour until the squash is fork tender.
Once the vegetables are cool enough to handle, remove the skins from the apples, jalapenos, and squash and de-seed the jalapenos.
In a large soup pot, add roasted vegetables and vegetable stock. Let simmer for 20 minutes.
Turn off the heat, and puree the soup a blender in batches until smooth – be sure not to overfill your blender!
Place pureed soup back into pot over stove, stir in the apple cider vinegar and warm through. Serve with toasted sourdough bread, croutons or gluten-free bread.