It’s Fall, y’all! And that means move over salads and give me some cozy Fall soups!
Today, I wanted to share with you a special bonus recipe from my Exclusive FB Group for my 30 Minute Meal Prep Course.
This recipe is a perfect example of the kind of recipes I like to make and share with my amazing course members. Simple, easy and loaded with healthy, delicious flavor!
Roasted Fall Vegetable Soup
My Roasted Fall Vegetable Soup is super easy to make. You can use almost any Fall veggies to create a creamy and comforting soup for those cooler days.
This soup is also fantastic made in larger batches, separated into individual servings and frozen. Then, when you need a quick lunch or dinner, you can easily pull it out of the freezer to thaw. Pair it with some crunchy bread, top with an infused oil or a delicious pesto, and you’ve got an incredible Fall Soup that took you only minutes to make.
If you are looking for quick and easy recipes ideas, that you can meal prep in a flash, make sure to check out my 30 Minute Meal Prep Course. In this course, I will teach you my 4 Step Plan to meal prep in only 30 minutes. This is literally how I meal prep, and I haven’t looked back! It is so much easier, way less stressful and still makes a bunch of delicious food for me and my family.
This level of meal prep ease is available to you too! Just click on this link to check out my 30 Minute Meal Prep course.
As part of my course, I will also provide healthy and delicious recipes every week in my Exclusive FB group as well as answer all of your meal prep questions. My mission is to make meal prepping simpler, easier and more nourishing than you’ve ever before.
Do you want this too?
Then you’re ready for the 30 Minute Meal Prep Course!
And don’t forget to save or pin this awesome Roasted Fall Vegetable Soup!
An easy and delicious way to enjoy all the Fall veggies! This Roasted Fall Veggie Soup is a comforting and healthy lunch for these cooler days!
- 3 cups butternut squash, diced
- 3 carrots, chopped into 2” sized pieces
- 3 yellow squash, chopped into 2” rounds
- 1 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 6 cups vegetable stock
- 4 tbsp basil pesto
Preheat the oven to 425 deg F (220 deg C).
On a large baking sheet, place the butternut squash, carrots and yellow squash pieces.
Drizzle over the olive oil, salt and pepper, then toss together to coat all the ingredients.
Roast in a preheated oven for approx 15-20 mins, or till the vegetables are tender and the edges of the pieces are caramelized.
Transfer the roasted vegetables carefully to a high speed blender or food processor. Pour in the vegetable stock.
Carefully blend the veggies and stock together till super smooth and creamy. With hot liquids, be very very careful and remove the middle insert from the lid of the blender but cover that opening with a folded kitchen towel. This allows some of the steam to escape during blending. Also, be careful not to over fill the blender. You can purée the soup in batches.
To serve, pour the hot soup into a bowl and garnish with 1 tbsp of pesto drizzled on top.