Roasted Butternut, Sweet Potato and Carrot Soup
Warm up with a comforting bowl of Roasted Butternut, Sweet Potato, and Carrot Soup. This velvety soup combines the natural sweetness of butternut squash, sweet potatoes, and carrots into a creamy delight that is both nutritious and satisfying. Whether you’re hosting a dinner party or enjoying a quiet evening at home, this soup is a perfect choice for any occasion. It’s easy to prepare, making it suitable for busy weeknights, and it’s naturally gluten-free!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Baking, Blending
- Cuisine: American
Ingredients
Scale
- 5 cups butternut squash, cut into large chunks
- 1 sweet potato, peeled and quartered
- 2 carrots, peeled and cut into large chunks
- ½ cup onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 2 cups chicken broth
- ½ cup whole milk
- ½ cup heavy cream
- 1–2 teaspoons cinnamon
- 2 teaspoons nutmeg
- Salt & pepper to taste
Instructions
- Preheat your oven to 425°F and line two baking sheets with parchment paper.
- Toss the butternut squash, sweet potato, and carrots in olive oil; season with salt and pepper. Spread them on the baking sheets.
- Roast for 35-40 minutes until fork-tender.
- In a large stockpot over medium heat, sauté onions in olive oil until translucent; add garlic and cook for an additional minute.
- Combine roasted vegetables in the pot with vegetable broth, chicken broth, cinnamon, and nutmeg.
- Blend until smooth using an immersion blender or regular blender.
- Stir in milk and heavy cream; adjust seasoning as needed.
- Serve hot with your favorite toppings.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 10g
- Sodium: 215mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 20mg