Print

Roasted Butternut, Sweet Potato and Carrot Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the comforting warmth of Roasted Butternut, Sweet Potato and Carrot Soup, a delightful blend of nature’s finest vegetables perfect for chilly days. This velvety soup combines the rich flavors of roasted butternut squash, sweet potatoes, and carrots, creating a nutritious dish that’s gluten-free and low in sodium. With its creamy texture and aromatic spices like cinnamon and nutmeg, this soup makes for an ideal cozy meal or elegant starter for gatherings. Easy to prepare in just over an hour, it promises to satisfy your cravings while providing essential vitamins and minerals.

Ingredients

Scale
  • 5 cups butternut squash (cut into chunks)
  • 1 sweet potato (peeled and quartered)
  • 2 carrots (peeled and cut into chunks)
  • ½ cup onion (diced)
  • 2 cloves garlic (minced)
  • 2 tbsp olive oil
  • 2 cups vegetable broth
  • 2 cups chicken broth
  • ½ cup whole milk
  • ½ cup heavy cream
  • Spices: cinnamon, nutmeg, salt, pepper

Instructions

  1. Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper.
  2. Toss the butternut squash, sweet potato, and carrots with olive oil, salt, and pepper. Spread on baking sheets and roast for 35-40 minutes until tender.
  3. In a large stockpot, heat olive oil over medium heat. Sauté onions until translucent; add garlic and cook for an additional minute.
  4. Add roasted vegetables to the pot, along with vegetable broth, chicken broth, cinnamon, and nutmeg. Adjust seasoning as needed.
  5. Blend the mixture until smooth using an immersion blender or regular blender.
  6. Stir in whole milk and heavy cream; adjust thickness if necessary.
  7. Serve warm with optional toppings like croutons or fresh herbs.

Nutrition

Find it online: https://tastyandfast.com/roasted-butternut-sweet-potato-and-carrot-soup/