How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Fall Vegetable Soup?

You need 9 ingredients. The key ingredients include: 1 lb butternut squash (diced into 1.5-inch cubes), 1 lb yam (diced into 1.5-inch cubes), 1/2 lb red onion (also diced into 1.5-inch cubes), 1/2 lb carrot (diced into 3/4-inch cubes), and more.

Is Roasted Fall Vegetable Soup suitable as soups & stews?

Yes, Roasted Fall Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Roasted Fall Vegetable Soup?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Fall Vegetable Soup Recipe

Name: Roasted Fall Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb butternut squash (diced into 1.5-inch cubes); 1 lb yam (diced into 1.5-inch cubes); 1/2 lb red onion (also diced into 1.5-inch cubes); 1/2 lb carrot (diced into 3/4-inch cubes); 3 garlic cloves (minced or peeled and smashed); 1 tablespoon olive oil; 1 teaspoon cayenne pepper; 4 cups water (more or less for desired consistency); salt & pepper

Warm up with this hearty Roasted Fall Vegetable Soup recipe. Made with butternut squash, yam, red onion and carrot. Easy step-by-step instructions inclu…

This Roasted Fall Vegetable Soup relies on simple, everyday ingredients such as olive oil, cayenne pepper and salt & pepper. It comes together quickly and makes 4 servings, at about 1004 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

1 lb butternut squash (diced into 1.5-inch cubes)
1 lb yam (diced into 1.5-inch cubes)
1/2 lb red onion (also diced into 1.5-inch cubes)
1/2 lb carrot (diced into 3/4-inch cubes)
3 garlic cloves (minced or peeled and smashed)
1 tablespoon olive oil
1 teaspoon cayenne pepper
4 cups water (more or less for desired consistency)
salt & pepper

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Quick Info

Servings
4 servings
Calories
1004 kcal
Category
Soups & Stews

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