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NEW RECIPE: Roasted Veggie + Ginger Spiced Soup

Updated: May 27, 2020

Fall is here 🍁🎃🧣

That means the Intermittent Fasting #WhatIFJourney Challenge is just around the corner (!!!). The new Level Up Program contains 48 recipes, a 4 week meal-by-meal plan, 5 different protocols to choose from depending on your goal, and MORE! There's even a quiz to help you determine which protocol best fits you! If you haven't already signed up, head over HERE for all the deets on how to get started!

I may be a bit biased, but Fall (ahem... Autumn) is my favorite time of the year - especially for food. Summer has great, fresh produce, but there's nothing quite like cozying up with a stew, baked apples, or roasted veggies. Just this weekend, I made homemade baked apples with cinnamon, oats and a drizzle of heavy whipping cream for dessert and oh myyyyyy goodness. It was amazing. It also got me extra inspired to whip up new Level Up Program approved, fall inspired recipes for YOU!

Today I'm sharing my Roasted Veggie + Ginger Spiced Soup. This is perfect for the Gut Healing Guru 🥥, The Athlete 💪🏻, The Hormone Balancing Pro 🥑, The Beauty QWEEN 💅🏻, and Advanced Weight Loss Strategies🥦 Protocols from the Level Up Program.

Grab your sweater, turn on your fireplace, and cozy up with this totally Fall inspired din din!

Roasted Veggie + Ginger Spiced Soup

Serves 4


2 small butternut squash, cubed (about 4-5 cups)

1 red onion, diced

1 tsp. olive oil

1/2 tsp. cayenne

pinch of sea salt

1 tsp. olive oil

6 cloves garlic, chopped

2 Tbsp. freshly grated or chopped ginger

pinch of sea salt

1 sweet potato, cubed

6 cups water

1/2 cup grass-fed, preferably raw, sharp cheddar (remove if making it vegan)

1/4 cup toasted pumpkin seeds

1. Preheat the oven to 415.

2. On a baking sheet, toss the first 5 ingredients together. Bake for 30 minutes.

3. While the veggies bake, in a large pot over medium heat, add olive oil, garlic, ginger, and a pinch of sea salt. Sauté for 2-3 minutes.

4. Add the sweet potato and water. Bring to a boil and reduce to a simmer, cover and cook for 20 minutes or until you can easily poke through the sweet potato with a fork.

5. Add the roasted veggies to the pot. Stir and cook for 5 more minutes.

6. Remove from heat. Using an immersion blender or a blender, CAREFULLY blend until smooth.

7. If using cheese, stir the cheese in to combine.

8. Serve topped with toasted pumpkin seeds and an optional additional 1 tsp. drizzle of olive oil.

And don't forget to join hundreds of others around the world in the Fall Intermittent Fasting Challenge for even MORE delicious recipes (like this one!!) that will help you achieve your wellness dreams! Find out how to get started HERE!

Your Nutritionist,


Autumn Elle Nutrition

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