Roasted Butternut, Sweet Potato and Carrot Soup
Indulge in the comforting embrace of Roasted Butternut, Sweet Potato, and Carrot Soup. This velvety soup beautifully marries the natural sweetness of roasted vegetables with warm spices, creating a heartwarming dish perfect for chilly days. It’s not just a treat for your taste buds; it’s also a nutritious option packed with vitamins and minerals. Whether served as a starter or a main course, this soup is sure to impress family and friends alike, making every occasion feel special.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 5 cups butternut squash, cut into large chunks
- 1 sweet potato, peeled and cut into quarters
- 2 carrots, peeled and cut into chunks
- ½ cup onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 cups vegetable broth (low sodium)
- 2 cups chicken broth
- ½ cup whole milk
- ½ cup heavy cream
- Spices: cinnamon, nutmeg, salt, pepper
Instructions
- Preheat the oven to 425°F and line two baking sheets with parchment paper.
- Toss butternut squash, sweet potato, and carrots in olive oil, salt, and pepper. Spread on baking sheets and roast for 35-40 minutes until tender.
- In a large stockpot, heat olive oil over medium heat and sauté onions until translucent. Add garlic and sauté for another minute.
- Combine roasted vegetables with sautéed onions in the pot along with both broths and spices.
- Blend until smooth using an immersion blender or regular blender.
- Stir in milk and cream; adjust consistency with more broth if needed.
- Serve warm with optional toppings like croutons or fresh herbs.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 8g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 20mg