The temperature may be over 80 in October but I’m still eating soup! This easy Harvest Soup can be a stand along dish or a base for add ins like sausage or kale. Loaded with fiber, vitamins A & C and just 150 calories per cup you can enjoy this guilt free!

You can make this soup sweet or savory- I added a tablespoon of pure maple syrup and cinnamon to my bowl. As always adjust the seasonings to your preference.

Ingredients:
1 large kabocha squash, seeded and cut into chunks

2 acorn squash, seeded and cut into chunks

1 onion, roughly chopped

2-3 carrots, chopped

4 cups of vegetable broth

2 cups water

fresh rosemary and thyme. Greens removed from stems and chopped.

Olive oil, drizzle generously. About 1/3 cup.

Rosemary salt, garlic powder, freshly ground pepper, ground sage, cinnamon.

Heat oven to 450 degrees

Line a large baking tray with parchment and drizzle with a little bit of the oil.

Cut, seed and chop the hard squash, the onions and carrots.

Drizzle with olive oil. sprinkle the herbs and seasonings over the vegetables.

Roast until fork tender, about 20-30 minutes.

Let squash cool, separate the skin from the flesh and place in a bowl.

In a blender or food processor, add roasted vegetables a little at a time with some of the broth. Transfer to a large pot when all the vegetables are pureed.

Heat over medium heat, add in any remaining broth and season to your liking. Top with parmesan cheese and a spinkle of rosemary salt.