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Burnt Orange Autumn Vegetable Soup

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“A delightful way to ease into Fall. Serve with Butternut Squash Biscuits for a nice dinner. Roasting the vegetables brings out the flavour. You can substitute vegetable broth for the chicken broth if you prefer.”
READY IN:
1hr 10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut top quarter off the head of garlic and place cut side down on a baking sheet lined with parchment paper (or sprayed with cooking spray).
  2. Combine onion, squash, sweet potato and carrots in a large bowl and toss with olive oil, thyme and salt.
  3. Spread on baking sheet with garlic.
  4. Roast garlic and vegetables in a preheated 350 degree F. oven for 45 to 50 minutes until very tender.
  5. Squeeze garlic into food processor and add roasted vegetables. Puree mixture adding a bit of stock, if necessary.
  6. Transfer to saucepan and add stock to desired consistency.
  7. Bring to a boil and simmer gently 10 minutes.
  8. Season to taste.
  9. Serve in large soup bowls with a splash of yogurt on top, if desired.

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