Burnt Orange Autumn Vegetable Soup
Cozy up with a bowl of Burnt Orange Autumn Vegetable Soup, a velvety, nutrient-packed delight that captures the essence of fall in every spoonful. This irresistible roasted vegetable soup combines caramelized butternut squash, sweet potatoes, and carrots with the warm spices of smoked paprika and cinnamon, creating a beautifully layered flavor profile. A touch of fresh rosemary infuses herbal depth, while optional heavy cream adds silky richness to the already creamy texture. Perfect for weeknight dinners or holiday gatherings, this vibrant soup is finished with a garnish of crunchy pumpkin seeds for added texture. Ready in just over an hour and brimming with autumnal colors and flavors, it’s the ultimate comfort food to welcome the changing season.
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Recipe Information
Ingredients
- 1 medium butternut squash
- 4 large carrots
- 2 medium sweet potatoes
- 1 large yellow onion
- 4 cloves garlic
- 4 tablespoons olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups vegetable broth
- 1 sprig fresh rosemary
- 0.5 cup heavy cream (optional)
- 0.25 cup pumpkin seeds (for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Peel and deseed the butternut squash, then chop it into 1-inch cubes.
Peel and chop the carrots and sweet potatoes into similar-sized pieces.
Peel and roughly quarter the yellow onion.
Place the squash, carrots, sweet potatoes, onion, and garlic cloves onto a large baking sheet.
Drizzle the vegetables with 3 tablespoons of olive oil and sprinkle with smoked paprika, ground cinnamon, salt, and black pepper. Toss until the vegetables are evenly coated.
Roast the vegetables in the oven for 30-35 minutes, stirring halfway through, until they are tender and slightly caramelized.
In a large pot over medium heat, add the remaining 1 tablespoon of olive oil.
Transfer the roasted vegetables into the pot, along with the vegetable broth and fresh rosemary sprig.
Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
Remove the rosemary sprig and use an immersion blender to puree the soup until smooth. Alternatively, work in batches to blend the soup in a high-speed blender.
If desired, stir in heavy cream for extra richness.
Taste and adjust seasoning, adding more salt or pepper if needed.
Serve the soup hot, garnished with pumpkin seeds for a delightful crunch.
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 767 mg | 33% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 10.9 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 890 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
