How to make easy and healthy soup recipe.

Ingredients

• 1 medium Butternut Squash (peeled, seeded, cut into 1‑inch cubes)
• 2 large Carrots (peeled and cut into 1‑inch pieces)
• 2 Shallots (peeled and quartered)
• 4 cloves Garlic (peeled, left whole)
• 2 Apple (firm, sweet variety (e.g., Fuji), cored and sliced)
• 1 Fennel Bulb (trimmed, sliced thinly)
• 3 tablespoons Olive Oil (extra‑virgin, divided)
• 1 teaspoon Dried Herbs (Italian blend or thyme/rosemary)
• 1 teaspoon Salt (to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 2 tablespoons Miso Paste (white or yellow miso)
• 4 cups Vegetable Broth (low‑sodium)
• 2 tablespoons Fennel Fronds (chopped for garnish)
• 2 tablespoons Pumpkin Seeds (toasted)
• ¼ cup Dairy‑Free Cheese (shredded, soy‑ or nut‑based)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and line a baking sheet with parchment paper.

   Time: PT5M

   Temperature: 400°F

2. Prepare Vegetables for Roasting

   In a large bowl, toss the butternut squash cubes, carrot pieces, quartered shallots, and whole garlic cloves with 2 Tbsp olive oil, dried herbs, salt, and black pepper until evenly coated.

   Time: PT10M

3. Roast Squash‑Veg Mix

   Spread the seasoned squash‑vegetable mixture in a single layer on the prepared baking sheet and roast for 25‑30 minutes, stirring halfway, until caramelized and tender.

   Time: PT30M

   Temperature: 400°F

4. Prepare Apple & Fennel

   While the squash is roasting, toss the sliced apples and fennel slices with the remaining 1 Tbsp olive oil, a pinch of salt, and a pinch of pepper.

   Time: PT5M

5. Roast Apple & Fennel

   Place the apple‑fennel mixture on a second half of the baking sheet (or a separate sheet) and roast for the last 20 minutes of the squash’s time, until the edges are lightly browned.

   Time: PT20M

   Temperature: 400°F

6. Blend the Soup Base

   Transfer the roasted squash‑veg, apple‑fennel, and roasted garlic (squeezed out of its skin) into a blender. Add the miso paste and 3 cups of vegetable broth. Blend on high until completely smooth.

   Time: PT5M

7. Simmer and Adjust Consistency

   Pour the blended mixture into a large pot, add the remaining 1 cup of broth, and bring to a gentle simmer over medium heat for 5‑7 minutes. Taste and adjust salt or pepper if needed.

   Time: PT7M

   Temperature: medium heat

8. Plate and Garnish

   Ladle the hot soup into bowls. Drizzle a thin stream of olive oil, sprinkle toasted pumpkin seeds, shredded dairy‑free cheese, and chopped fennel fronds on top.

   Time: PT3M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

5 g