Roasted Butternut, Sweet Potato and Carrot Soup

A warm bowl of Roasted Butternut, Sweet Potato and Carrot Soup is perfect for any occasion. This velvety soup blends the natural sweetness of butternut squash, sweet potatoes, and carrots into a creamy delight that is both nutritious and satisfying. Whether you’re serving it at a cozy dinner party or enjoying a quiet evening at home, this soup promises to be a comforting and delicious choice.

Why You’ll Love This Recipe

• Nutritious and Flavorful: Packed with vitamins from fresh vegetables, this soup offers both health benefits and rich flavors.
• Easy to Make: With simple steps and minimal prep time, you can whip up this delightful soup without hassle.
• Versatile Serving Options: Perfect as a starter or main dish, it’s great for any meal – lunch or dinner!
• Gluten-Free Goodness: This recipe is naturally gluten-free, making it suitable for various dietary preferences.
• Make-Ahead Friendly: Prepare in advance and reheat when needed, saving you time on busy days.

Tools and Preparation

Before diving into the cooking process, gather your tools. Having everything ready will ensure a smooth cooking experience.

Essential Tools and Equipment

• Large stockpot
• Baking sheets
• Parchment paper
• Immersion blender (or regular blender)
• Cutting board
• Knife

Importance of Each Tool

• Large stockpot: Ideal for cooking the soup evenly while providing enough space for blending.
• Baking sheets: Perfect for roasting vegetables evenly without overcrowding.
• Immersion blender: Makes pureeing the soup easy, allowing you to blend directly in the pot without messy transfers.

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Ingredients

A velvety, thick, smooth and savory soup with 3 types of vegetables for a nutritious, gluten free, low sodium and delicious meal.

For the Soup Base

• 5 cups Butternut Squash, cut in large chunks
• 1 Sweet Potato, peeled and cut into large quarters
• 2 Carrots, peeled and cut into large chunks
• ½ Cup Onion, diced
• 2 Cloves Garlic, minced or pressed
• 2 Tbsp. Olive oil

For the Broth

• 2 Cups Vegetable Broth (I use no sodium)
• 2 Cups Chicken Broth

For Creaminess and Flavor

• ½ Cup Whole Milk
• ½ Cup Heavy Cream
• 1-2 teaspoons Cinnamon
• 2 teaspoons Nutmeg
• Salt & pepper to taste

How to Make Roasted Butternut, Sweet Potato and Carrot Soup

Step 1: Preheat the Oven

Set your oven to 425°F. Line two baking sheets with parchment paper.

Step 2: Roast the Vegetables

• Toss the butternut squash, sweet potato, and carrots with olive oil, salt, and pepper.
• Spread them out on the prepared baking sheets.
• Roast for 35-40 minutes or until fork-tender.

Step 3: Sauté Onions and Garlic

While the vegetables roast:
* Heat olive oil in a large stockpot over medium heat.
* Sauté the diced onions until they become translucent, seasoning with a pinch of salt.
* Add minced garlic; cook for another minute until fragrant.

Step 4: Combine Ingredients

Add the roasted vegetables to the pot along with:
* Vegetable broth,
* Chicken broth,
* Cinnamon,
* Nutmeg.
Note: If using unsalted broth, adjust seasoning as necessary.

Step 5: Blend Until Smooth

Use an immersion blender to puree the soup until smooth. If you don’t have one:
* Carefully transfer batches to a regular blender.

Step 6: Add Creaminess

Remove from heat. Stir in milk and heavy cream:
* Adjust consistency with more broth or cream if needed.
* Taste and adjust seasoning as necessary.

Step 7: Serve

Ladle the soup into bowls. Serve it hot with croutons or crusty bread.

Step 8: Enjoy!

Savor your delicious creation!

How to Serve Roasted Butternut, Sweet Potato and Carrot Soup

This delicious soup can be enjoyed in various ways, enhancing its flavors and making it a delightful centerpiece for any meal. Here are some creative serving suggestions to elevate your dining experience.

With Crusty Bread

• Serve the soup with a warm, crusty bread like sourdough or baguette. The bread will soak up the creamy goodness of the soup.

Topped with Croutons

• Add homemade or store-bought croutons on top for an extra crunch. They provide a nice texture contrast to the smooth soup.

Garnished with Fresh Herbs

• Sprinkle fresh herbs like parsley or chives on top before serving. This adds a pop of color and a fresh flavor boost.

Drizzled with Olive Oil

• A drizzle of high-quality olive oil enhances the richness of the soup. It also adds a glossy finish that looks appealing.

Served with a Side Salad

• Pair the soup with a light side salad. A simple mix of greens dressed in vinaigrette complements the creamy soup perfectly.

In Small Cups for Appetizers

• Serve in small cups or shot glasses as an appetizer at parties. This makes for an elegant presentation and is perfect for tasting.

How to Perfect Roasted Butternut, Sweet Potato and Carrot Soup

Achieving the perfect consistency and flavor in your soup is essential. Follow these tips to ensure your Roasted Butternut, Sweet Potato and Carrot Soup turns out great every time.

• Use Fresh Ingredients: Fresh vegetables will enhance the flavor and nutrition of your soup, making it more vibrant and tasty.

• Adjust Seasonings: Taste your soup before serving and adjust seasonings as needed. A little extra salt or spices can make a big difference.

• Experiment with Spices: Feel free to add other spices like ginger or cayenne pepper for additional warmth and depth of flavor.

• Blend Thoroughly: Ensure that you blend the soup until smooth. Any chunks can affect the texture, so take your time when blending.

• Serve Hot: For the best experience, serve your soup hot. This enhances its comforting nature and makes each bowl satisfying.

• Store Properly: If you have leftovers, store them in airtight containers in the fridge. Reheat gently on the stove for best results.

Best Side Dishes for Roasted Butternut, Sweet Potato and Carrot Soup

Pairing side dishes with your Roasted Butternut, Sweet Potato and Carrot Soup can create a well-rounded meal experience. Here are some excellent options:

1. Garlic Bread: Crispy garlic bread pairs beautifully with this soup, adding robust flavors that complement its sweetness.

2. Quinoa Salad: A refreshing quinoa salad mixed with cucumbers, tomatoes, and lemon juice offers a bright contrast to the creamy soup.

3. Grilled Cheese Sandwich: A classic grilled cheese is always a hit! Use whole-grain bread for added texture and flavor.

4. Roasted Vegetables: Enhance your meal by serving seasonal roasted vegetables alongside the soup for added nutrition.

5. Stuffed Peppers: Stuffed bell peppers filled with rice, beans, or vegetables make a hearty addition that matches well nutritionally.

6. Cheesy Biscuit Bites: These flaky biscuits add richness to your meal while being easy to pull apart for dipping into the soup.

7. Caesar Salad: A light Caesar salad provides crispness that balances out the velvety texture of the soup perfectly.

8. Vegetable Spring Rolls: Light vegetable spring rolls offer freshness and crunch without overpowering the flavors of your main dish.

Common Mistakes to Avoid

When preparing Roasted Butternut, Sweet Potato and Carrot Soup, it’s easy to make some common mistakes that can affect the final taste and texture.

• Overcooking the Vegetables: If you roast the vegetables for too long, they may become mushy. Keep an eye on them and check for doneness with a fork.
• Not Seasoning Properly: Under-seasoning can lead to bland soup. Taste your soup before serving and adjust salt and spices as needed.
• Skipping the Pureeing Step: For a smooth texture, don’t skip the blending process. Use an immersion blender or regular blender to achieve that velvety consistency.
• Using Cold Ingredients: Adding cold milk or cream can lower the soup’s temperature. Warm up these ingredients slightly before stirring them in.
• Ignoring Broth Quality: Low-quality broth can ruin your soup’s flavor. Opt for a good quality vegetable or chicken broth, preferably low sodium.

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Storage & Reheating Instructions

Refrigerator Storage

• Store leftover soup in an airtight container.
• It will last for up to 4 days in the refrigerator.

Freezing Roasted Butternut, Sweet Potato and Carrot Soup

• Allow the soup to cool completely before freezing.
• Use freezer-safe containers or zip-top bags for storage.
• It can be frozen for up to 3 months.

Reheating Roasted Butternut, Sweet Potato and Carrot Soup

• Oven: Preheat oven to 350°F (175°C) and heat the soup in a covered dish until warmed through.
• Microwave: Heat in a microwave-safe bowl, stirring halfway through, until hot.
• Stovetop: Heat gently over medium-low heat in a saucepan, stirring frequently until warmed.

Frequently Asked Questions

Here are some common questions about Roasted Butternut, Sweet Potato and Carrot Soup.

How do I make Roasted Butternut, Sweet Potato and Carrot Soup thicker?

You can add more roasted vegetables or reduce the liquid by simmering it longer. Blending well also helps achieve a thicker consistency.

Can I customize Roasted Butternut, Sweet Potato and Carrot Soup?

Absolutely! Feel free to add spices like ginger or curry powder for extra flavor. You can also mix in other vegetables like parsnips or pumpkin.

Is Roasted Butternut, Sweet Potato and Carrot Soup healthy?

Yes! This soup is nutritious, packed with vitamins from vegetables, low in sodium (if using low-sodium broths), and gluten-free.

How long does it take to prepare Roasted Butternut, Sweet Potato and Carrot Soup?

The total time is about 1 hour and 20 minutes including prep and cooking time.

Final Thoughts

Roasted Butternut, Sweet Potato and Carrot Soup is not only delicious but also versatile. With its creamy texture and rich flavors, it makes for a comforting meal any time of year. Feel free to customize it with your favorite spices or additional vegetables!