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 combines the natural sweetness of vegetables with aromatic spices, creating a comforting dish that is both nutritious and satisfying. Whether you serve it as an appetizer or a main course, this soup is sure to impress your guests and warm your family’s hearts.

Why You’ll Love This Recipe

• Nutritious and Healthy: Packed with vitamins and minerals from fresh vegetables, this soup is a great addition to any healthy diet.
• Easy to Prepare: With simple ingredients and straightforward steps, even beginner cooks can create this delicious dish.
• Versatile Serving Options: Perfect as a starter or main course; serve it alongside crusty bread or topped with croutons.
• Seasonal Flavors: The combination of butternut squash, sweet potato, and carrots highlights the best flavors of fall.
• Comfort Food Delight: Its creamy texture and warm spices make it an ideal comfort food during chilly weather.

Tools and Preparation

Before diving into the cooking process, gather your essential tools. Having everything ready will make your cooking experience smoother and more enjoyable.

Essential Tools and Equipment

• Large stockpot
• Baking sheets
• Parchment paper
• Immersion blender (or regular blender)
• Measuring cups and spoons

Importance of Each Tool

• Large stockpot: Ideal for cooking the soup base, allowing enough space for all ingredients without overflowing.
• Baking sheets: Perfect for roasting vegetables evenly while enhancing their flavors through caramelization.
• Immersion blender: Makes pureeing the soup easy and mess-free compared to traditional blenders.

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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.

Vegetables

• 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

Aromatics

• ½ Cup Onion, diced
• 2 Cloves Garlic, minced or pressed

Liquids

• 2 Tbsp. Olive oil
• 2 Cups Vegetable Broth (I use no sodium)
• 2 Cups Chicken Broth
• ½ Cup Whole Milk
• ½ Cup Heavy Cream

Spices

• 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

1. Toss the butternut squash, sweet potato, and carrots with olive oil, salt, and pepper.
2. Spread them out on the prepared baking sheets.
3. Roast for 35-40 minutes or until a fork easily pierces the vegetables.

Step 3: Sauté Onions and Garlic

1. While the vegetables roast, heat olive oil in a large stockpot over medium heat.
2. Sauté the diced onions until they become translucent and soft. Season with a pinch of salt.
3. Add minced garlic and cook for another minute until fragrant.

Step 4: Combine Ingredients

1. Add the roasted vegetables to the pot along with vegetable broth, chicken broth, cinnamon, and nutmeg.
2. If using unsalted broth, you may need to add salt to taste.

Step 5: Blend Until Smooth

Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.

Step 6: Add Creaminess

Remove the pot 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 Warm

Ladle the soup into bowls and serve with croutons or crusty bread.

Step 8: Enjoy!

Savor every spoonful of your delicious Roasted Butternut, Sweet Potato And Carrot Soup!

How to Serve Roasted Butternut, Sweet Potato and Carrot Soup

Serving Roasted Butternut, Sweet Potato and Carrot Soup is a delightful experience. This creamy soup pairs wonderfully with various accompaniments that enhance its flavors and textures.

Croutons

• Crunchy croutons add a satisfying texture contrast to the smooth soup. You can use store-bought or make your own from stale bread.

Fresh Herbs

• Sprinkle fresh herbs like parsley or cilantro on top for added freshness and color. They brighten up the dish while providing an aromatic touch.

Parmesan Cheese

• Grated or shaved Parmesan cheese can be added for a salty flavor boost. It melts beautifully into the hot soup, creating a rich, creamy experience.

Olive Oil Drizzle

• A drizzle of high-quality olive oil adds richness and enhances the flavors of the roasted vegetables. It also gives an appealing finish to the soup’s surface.

Crusty Bread

• Serve with slices of crusty bread for dipping. A warm baguette or sourdough loaf pairs perfectly with the soup’s velvety texture.

Side Salad

• A light side salad with mixed greens can complement the hearty soup well. Dress it with a simple vinaigrette for a refreshing contrast.

How to Perfect Roasted Butternut, Sweet Potato and Carrot Soup

To achieve the best version of your Roasted Butternut, Sweet Potato and Carrot Soup, consider these helpful tips:

• Choose ripe vegetables: Ensure your butternut squash and sweet potatoes are firm and free of blemishes for maximum flavor.

• Roast thoroughly: Roast your vegetables until they are nicely caramelized. This enhances their sweetness and adds depth to the soup.

• Adjust consistency: If your soup is too thick, add more vegetable or chicken broth gradually until you reach your desired texture.

• Taste as you go: Always taste your soup before serving. Adjust seasoning with salt, pepper, or spices as necessary for balanced flavor.

• Use fresh spices: Freshly ground cinnamon and nutmeg will provide a stronger flavor compared to pre-ground versions. Opt for whole spices when possible.

• Blend well: Ensure that you blend the soup until it is completely smooth for a luxurious mouthfeel. Use an immersion blender for convenience.

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

Pairing side dishes with your Roasted Butternut, Sweet Potato and Carrot Soup can elevate your meal experience. Here are some excellent options:

1. Garlic Bread

2. Crispy garlic bread complements the creamy soup beautifully. Toast slices in butter and minced garlic for added flavor.

3. Quinoa Salad

4. A light quinoa salad with lemon dressing offers a refreshing contrast to the rich soup while adding protein.

5. Cheese Toasties

6. Grilled cheese sandwiches made with sharp cheddar create a comforting pairing that’s perfect for dipping into the soup.

7. Roasted Vegetables

8. Serve additional roasted seasonal vegetables alongside for a wholesome approach that echoes the flavors in the soup.

9. Stuffed Peppers

10. Stuffed peppers filled with rice, beans, and spices provide a hearty side that balances well with the smoothness of the soup.

11. Baked Potatoes

12. Simple baked potatoes topped with butter or sour cream can be served alongside for another comforting option that pairs nicely.

Common Mistakes to Avoid

When making Roasted Butternut, Sweet Potato and Carrot Soup, avoid these common pitfalls.

• Overcooking Vegetables: If you roast the vegetables for too long, they may become mushy. Keep an eye on them and check for doneness at the 35-minute mark.
• Skipping the Seasoning: Failing to properly season the soup can result in a bland dish. Always taste and adjust the seasoning at the end.
• Not Using Enough Liquid: A thick soup might be hard to blend. Be sure to add enough broth or cream to achieve your desired consistency.
• Blending in Batches Incorrectly: Transferring hot soup to a blender can be dangerous. Ensure you allow it to cool slightly or use an immersion blender for safety.
• Ignoring Texture Preferences: Some might prefer a chunky texture rather than a smooth one. Blend only until you reach your desired consistency.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Allow the soup to cool completely before refrigerating.

Freezing Roasted Butternut, Sweet Potato and Carrot Soup

• Freeze for up to 3 months in freezer-safe containers.
• Leave some space at the top of the container as the soup will expand when frozen.

Reheating Roasted Butternut, Sweet Potato and Carrot Soup

• Oven: Preheat to 350°F, place soup in an oven-safe dish covered with foil, and heat for about 20-25 minutes.
• Microwave: Use a microwave-safe bowl, cover loosely, and heat on medium power in 2-minute intervals until warmed through.
• Stovetop: Heat over medium-low heat in a pot, stirring occasionally until heated through.

Frequently Asked Questions

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

How can I enhance the flavor of Roasted Butternut, Sweet Potato and Carrot Soup?

Adding fresh herbs like thyme or rosemary can elevate this soup’s flavor profile significantly.

Can I make Roasted Butternut, Sweet Potato and Carrot Soup vegan?

Absolutely! Substitute heavy cream with coconut cream or cashew cream for a delicious vegan option.

What are some toppings for Roasted Butternut, Sweet Potato and Carrot Soup?

Consider adding toasted pumpkin seeds, fresh herbs, or a drizzle of olive oil as tasty toppings.

How long does Roasted Butternut, Sweet Potato and Carrot Soup last?

The soup lasts up to 4 days in the refrigerator or up to 3 months in the freezer when stored properly.

Final Thoughts

Roasted Butternut, Sweet Potato and Carrot Soup is not only delicious but also versatile. You can easily customize it by adding different spices or toppings. Give this comforting recipe a try; it’s perfect for any occasion!