Fall Vegetable Soup

Autumn is the perfect season for homemade soups. The variety of vegetables available this time of year should definitely be taken advantage of. This soup is extremely simple to make, and has a lot of amazing flavor. You can use any of your favorite fall vegetables.

               

Start by preheating your oven to 400 degrees. Peel and cut your carrots, pumpkin, and butternut squash into 1" pieces. Place on a baking sheet with some reserved pumpkin seeds, fennel, and bell pepper. Season with salt, pepper, cayenne pepper, and curry powder and roast for 45 minutes. Once cooked, put vegetables in a blender with chopped onion, reserving some pumpkin and squash on the side. Next, pour in broth of choice, water, add a dash of cinnamon, and blend until smooth. Pour into a bowl and add in your leftover squash and pumpkin. Now,  just garnish with the roasted pumpkin seeds and enjoy!

Makes 4 Servings

Recipe:

1/2 Small Pumpkin, Peeled and Diced

1/4 Medium Butternut Squash, Peeled and Diced

1 Large Carrot, Peeled and Diced

1/4 Fennel Bulb

1/2 Bell Pepper

1/4 Medium Onion, Chopped

1/2 Cup Broth of Choice

1 Cup Water

1 Tsp Each of Salt, Pepper, Cayenne Pepper, and Curry Powder

1/8 Tsp Cinnamon