Fall Roasted Vegetable Soup is a perfect way to celebrate all of the deliciousness of the season! It’s a beautiful combination of zucchini, yellow squash, creamy sweet potatoes, white onion and carrots.
Instead of pricey soup in a bottle – MAKE YOUR OWN, it’s so friggin easy..
The vegetables are roasted in the oven first to give them time to caramelize and layer all of the flavors. After that, all you need to do is add a little bit of broth, seasonings, grass-fed butter and blend it all together to smooth, colorful, delicious perfection.
Don’t ya just love a hot spot in your oven? Can you tell where mine is? HA! A little extra roasted flavor never hurts…
I am all for getting a variety of nutrient dense vegetables in it every meal; I pack them in wherever I can. I LOVE the idea of blending everything together in Fall Roasted Vegetable Soup!
Warm-up for lunch or grab on the go.
No meat, beans or grains are added in and honestly, this soup does just fine on its own. Add a little tasteless unflavored collagen protein powder right when it’s ready to serve to give your gut a healing hug. One of my fav’s is Bulletproof with 22 grams of protein; will keep you full all the way up to dinnertime.
Here’s the link!
So, what’s the big deal on collagen?
There are so many benefits! Most of us don’t get collagen as much as our bodies need because the main source of it is from organ meats. Let’s face it; liver, heart or kidneys are an acquired taste.
If you have stiff joints, thin hair or nails, wrinkles, scars, stretch marks or even a leaky gut; collagen is something that you may want consider adding into your regimen daily.
I sing praises for Bulletproof, I’ve been a consumer for years now. I know that their products have an extremely high integrity level of the sources and process they use in everything they offer. The collagen protein is tasteless, not clumpy and absorbs rapidly.
I use it in my coffee, soups or even smoothies or yogurts…. I try to get at least one scoop in each day. I can feel a difference in the joints of my fingers especially as I type so much for work and blogging, I got a keep these babies in shape 😊
Everything is better with a few pads of butter and fresh cracked pepper, right? Enjoy!
Fall Roasted Vegetable Soup
All of your favorite flavors of
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
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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.
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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.
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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.
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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.
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