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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.”
1hr 10mins

Ingredients Nutrition


  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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