Lunch

Roasted Fall Soup is for Lunch.

Roasted Fall Soup takes 20 minutes to prepare.

Roasted Fall Soup takes 30 minutes to cook.

Roasted Fall Soup makes 4 servings.

The ingredients for Roasted Fall Soup are:

1 acorn squash (about 1 cup)
1 small pumpkin (1/2 cup for this soup, save the rest for oatmeal)
3 red skin potatoes (skin on)
1 small white onion
2 large carrots (skin on)
1 head of garlic (2-3 cloves for this soup, save the rest for garlic bread)
1 large apple (skin on)
Plain greek yogurt (Voskos)

1 vegetable bullion cube + 1.5 cups water
brown sugar
ginger
cinnamon
ground cloves
nutmeg
bay leaf
sea salt

Here is how you make Roasted Fall Soup:

- Preheat oven to 375- Oil a large sheet pan liberally.- Cut the acorn squash in half across the middle. Scoop out the seeds and gross stuff. Place face down on the baking sheet.- Cut the potatoes in half, place sliced side down- Cut the top and bottom off the onion, peel. Slice the remaining onion in half and place on the baking sheet- Cut the tops off the carrots, bisect the fattest part of the carrot to help the cooking along but don't cut all the way in half. Put them on the baking sheet.- Core the apple, but not all the way through. Place it hole side UP on the baking sheet.- I had steamed my pumpkin earlier and took some out of the freezer to use. I cut it up, cut the rind off, steamed for 20 minutes, mushed it up. I'm sure a small pumpkin could be roasted like a squash, though.- Cover all this with a long piece of foil that wraps around the shorter side of the pan, not the long side. This way your stuff can breathe and you can still poke it to see if it's ready without unwrapping everything.- Cut the bottom off the garlic (leave the flat side so the garlic can sit up). Make a little tent out of foil so that you can fill the garlic with olive oil and it won't spill out). Put this directly on any inch of oven rack you have left after the sheet pan is in the oven.- Bake, undisturbed, for 30 minutes, then poke. I used a wooden skewer and it went through easily, but didn't slide through. Basically, you want everything to be "roasted," not "mush."While the veggies are cooking, dissolve the bullion into the water, get it in a pan with the bay leaf.After everything is cooked, remove and slice it all up right into the waiting pan on the stove. If you're me, dump in your pre-prepared pumpkin (not canned!). Reserve one apple slice per bowl to garnish.Season with a dash of cinnamon and nutmeg, and two dashes of cloves and ginger.Cover and cook for 5 minutes to blend flavors. Then, dump it all in the blender and blend until it's smooth and you can't see any little chunks of carrot anymore (I forgot to remove the bay leaf and I'd recommend that you do the same). Dump back into the pot. Add brown sugar and a shake or two of salt, taste, and adjust.Serve and top with a roasted apple slice, dollop of greek yogurt in the center, sprinkled with brown sugar.Serves 4.Time: 50 minutes (but while it's all roasting, you can be doing something else, like watch the Food Network!)Rave reviews ..."This is amazing!" -Dave"The world's best soup!" -Anonymous"Virtually fat free!" -Melissa**Note: this sounds hard, but it's soooo easy because you just throw it in the oven, then into a pot, then into a blender. There's basically no standing around the stove top like most soups. TRY IT!**Number of Servings: 4Recipe submitted by SparkPeople user THESOMETIMESGRL.

The nutritional information for Roasted Fall Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 263.8

• Total Fat: 4.4 g
• Cholesterol: 0.8 mg
• Sodium: 283.3 mg
• Total Carbs: 53.9 g
• Dietary Fiber: 7.0 g
• Protein: 5.8 g

The dietary needs meet for Roasted Fall Soup is Vegetarian