Find four DELICIOUS fall soup recipes below! From Spicy Sweet Potato to classic Roasted Tomato, there is sure to be a flavorful soup option for everyone to enjoy.

Spicy Sweet Potato Soup
INGREDIENTS
1 tsp extra-virgin olive oil
1/2 medium onion, diced into 1/4-inch pieces
1/2 tsp kosher salt, divided
2 grated garlic cloves
1 tsp cumin
2 medium sweet potatoes, diced into 1/2-inch pieces
32 oz vegetable stock
1 finely-minced chipotle pepper in adobo sauce
1, 14.5-oz can diced fire roasted tomatoes
2 cups roughly-chopped spinach
1, 15-oz can black beans, drained and rinsed
1 ear of corn, kernels removed

DIRECTIONS
1. Heat olive oil in 4-quart sauce pan over medium heat. Add onion and 1/4 teaspoon kosher salt. Sauté until translucent, about 4-5 minutes. Stir in garlic and cumin and heat for 30 seconds.

2. Add sweet potatoes and vegetable broth. Bring to a boil and cook until sweet potatoes are fork tender, about 12-14 minutes. Stir in remaining 1/4 teaspoon salt, chipotle pepper, tomatoes, black beans and corn. Let simmer for 5 minutes. Stir in spinach and serve.

Full Recipe: [ Ссылка ]

Ginger & Coconut Roasted Spaghetti Squash Soup
INGREDIENTS
2 Tbs coconut oil, divided
1 large spaghetti squash, cut in half with seeds removed (about 6 cups cooked squash)
1 cup sliced baby carrots, cut in half lengthwise
1 large sweet onion, cut into 1-inch pieces
3 to 4 garlic cloves
3 cups (24 oz) vegetable stock, divided
1 can coconut milk
1/2 tsp ground ginger
1/2 tsp kosher salt

DIRECTIONS
1. Preheat oven to 400º. Brush rimmed baking sheet with 1 tablespoon coconut oil. Add spaghetti squash halves, cut side down. Drizzle remaining coconut oil over the carrots, onion and garlic. Toss gently and spread vegetables evenly around the squash. Pour 1 cup of vegetable stock over the vegetables. Roast in oven for 40-50 minutes, until squash and carrots are fork tender and onions are translucent and slightly caramelized. Remove and let cool slightly.

2. Add carrots, onion and garlic to food processor and pulse until slightly smooth. Scoop one half of spaghetti squash into the food processor and purée until smooth. Add remaining squash and purée until smooth.

3. Place squash mixture into a 4-quart sauce pan. Stir in remaining broth, coconut milk, ginger and salt. Warm over medium-low heat for a few minutes. Serve.

Full Recipe: [ Ссылка ]

Roasted Tomato Soup
INGREDIENTS
3 lbs Roma tomatoes, cut into 8 pieces, seeds and ribs removed
1 medium yellow onion, cut into 1-inch pieces
3 garlic cloves
2 Tbs extra-virgin olive oil
1 tsp kosher salt
3 cups vegetable stock
2 Tbs white wine vinegar
1 tsp dried basil
1/2 tsp paprika
1/4 tsp ground black pepper

DIRECTIONS
1. Preheat oven to 450º. Place tomato, onion and garlic on a rimmed baking sheet. Drizzle with olive oil and salt, then toss to coat. Spread evenly on the baking sheet. Roast for 35-40 minutes, until onions are translucent and tomatoes are slightly caramelized.

2. Remove from oven and let cool slightly. Carefully purée mixture with a blender or food processor. Place tomato mixture into a 4-quart sauce pan and stir to combine with the vegetable broth, vinegar, basil, paprika and pepper. Warm through over medium heat, about 5 minutes. Serve.

Full Recipe: [ Ссылка ]

Pumpkin & Apple Soup
INGREDIENTS
1 Tbs coconut oil
1 large granny smith apple, peeled and diced into 1/2-inch pieces
1 to 2 jalapeños, diced into 1/2-inch pieces (remove seeds and ribs for less heat)
1 medium onion, diced into 1/2-inch pieces
1/2 tsp kosher salt, divided
24 oz vegetable stock, divided
1, 15-oz can O Organics® 100% pure pumpkin
1/2 tsp ground cardamom
2 Tbs maple syrup
1/4 tsp ground black pepper

DIRECTIONS
1. Preheat a 4-quart sauce pan over medium-high heat. Add coconut oil and melt. Add apple, jalapeños, onion and 1/4 teaspoon kosher salt. Stirring frequently, sauté until onions are translucent, about 5-7 minutes.

2. Reduce heat to medium and add 8 ounces of the vegetable stock. Let simmer until apples are soft, about 8-10 minutes. Carefully purée in a food processor or blender until smooth.

3. Return to pan over medium-low heat and stir to incorporate remaining vegetable stock, pumpkin, cardamom, maple syrup and pepper. Heat soup through, about 5 minutes. Serve.

Full Recipe: [ Ссылка ]

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