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Fall Roasted Vegetable Soup

Fall Roasted Vegetable Soup

All of your favorite flavors of 

Course brunch, Dinner, Lunch, Soup
Cuisine American, Comfort Food, Keto, Paleo
Keyword Fall, Roasted Vegetables, Soup, Winter
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 cups
Author Dawn Loves Food

Ingredients

  • 3 carrots
  • 1 medium sweet potato
  • 3 6 in zucchini
  • 3 6 in yellow squash
  • 1 medium white onion
  • 1/4 c extra virgin olive oil
  • 3 c beef bone broth
  • 4 T grass fed butter
  • 1 t fine Himalayan salt
  • 1 t pepper

Optional

  • 1 scoop collagen protien powder

Instructions

  1. Preheat oven to 400f. Chop all vegetables into about 1 inch size. Add all into a bowl, pour the olive oil over the top of the vegetables and dust with salt and pepper. With your hands, mix all ingredients together.

  2. Pour out all the vegetables evenly on two sheet pans. Bake the veg for 35 minutes, then cover with tinfoil and let the vegetables rest in the oven for 10 minutes to steam and complete cooking.

  3. In a blender (with a tight lid or food processor) add vegetables and the broth. Cover with the lid and hold down very tightly. Start to blend on low to get started then increase to the smoothie setting for approximately one minute until you reach a creamy smooth texture.

  4. Add in the butter, salt and pepper and blend again for about 20 seconds. Poor into individual bowls, mix in a scoop of collagen powder if you'd like. Top with a sprinkle of salt & pepper and a little drizzle of olive oil and enjoy!

Recipe Notes

If you have a small blender do the vegetables and broth in batches.

This soup makes great leftovers! It will freeze great too.