Description

This blender fall harvest soup is a combo of classic fall veggies like kabocha squash, red bell peppers, and carrots. Plus, there’s a nice umami note to this soup from the nutritional yeast, and a little kick of heat from the zesty Aleppo pepper.

Ingredients

Scale

1 medium kabocha squash or any squash of choice
2 large red bell peppers, sliced
2 large carrots, roughly chopped
1 medium sweet white onion, chopped into wedges
1 bulb of garlic, tops sliced off
Olive oil and kosher salt for drizzling
3 cups water + 1 cup water*
1/2 cup cashew milk or any creamy milk
1 tbsp lemon juice
1 tbsp nutritional yeast
2 tsp kosher salt, plus more as needed
2 tsp Aleppo pepper or 1 tsp cayenne pepper
2 tsp ground cumin
2 tsp ground coriander
2 tsp dried oregano
2–3 tbsp butter or vegan butter (sub with olive oil)
1/4 cup finely chopped sage for garnish

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Instructions

Preheat the oven to 450°F and line a large sheet pan with parchment paper.
Roast the veggies. Cut the kabocha squash into quarters and place face-side down on the sheet pan, along with the chopped peppers, carrots, onion, and garlic. Drizzle over a generous amount of olive oil and kosher salt, and rub the veggies. Roast in the oven for 30-35 minutes or until the peppers and onions are just beginning to char, and the squash and carrots are super soft. Keep in mind that the veggies have to be soft and almost mushy in texture, otherwise you’ll end up with a chunky soup (your blender won’t be able to blend hard bits of squash).
Blend the roasting veggies with the remaining ingredients. Once the veggies and squash are done roasting, remove the seeds from the squash, and either peel off the skin or scoop out the flesh with a spoon – you’ll need a total of 2 cups of squash. Add the squash, along with the roasted peppers, onion, carrots, and garlic into a high-speed blender, along with 3 cups of water, milk, lemon juice, nutritional yeast, salt, and spices (don’t add the fresh sage). Blend on medium, slowly ramping the speed up to high – blend the soup together for a total of 3 minutes.
Heat and adjust seasonings. Melt a nub of butter or olive oil in a large pot over medium heat, and then pour the blended soup along with the remaining 1 cup of water, and heat, stirring occasionally. Once heated, adjust the salt as needed and stir in the fresh chopped sage. Serve with toasted and buttered sourdough or a grilled cheese.

Notes

*My blender is pretty powerful, but it can’t handle an enormous volume of soup. So I blend the veggies with 3 cups of the water, and add the remaining 1 cup of water later. That way I don’t have soup splattered on my kitchen cabinets!