Roasted Butternut, Sweet Potato and Carrot Soup
Warm up with a bowl of Roasted Butternut, Sweet Potato, and Carrot Soup—your go-to comfort food for any occasion. This rich and creamy soup is an inviting blend of nutritious vegetables, making it a delightful choice for both cozy dinners and healthy lunches. The velvety texture combined with the warm spices of cinnamon and nutmeg creates an aromatic experience that will bring smiles to your table. Easy to prepare, this gluten-free soup is a versatile dish that caters to various dietary preferences without sacrificing flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves about 6 people 1x
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
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 tablespoons olive oil
- 2 cups vegetable broth
- 2 cups chicken broth
- ½ cup whole milk
- ½ cup heavy cream
- Salt, pepper, cinnamon, nutmeg
Instructions
- Preheat oven to 425°F and line baking sheets with parchment paper.
- Toss butternut squash, sweet potato, and carrots in olive oil, salt, and pepper; roast for 35-40 minutes until tender.
- In a large stockpot over medium heat, sauté onions until translucent; add garlic and cook until fragrant.
- Combine roasted vegetables with onion mixture in the pot; add broths, cinnamon, and nutmeg.
- Blend the soup until smooth using an immersion blender or regular blender in batches.
- Stir in milk and cream; adjust seasoning as needed.
- Serve hot with optional toppings like croutons or fresh herbs.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 8g
- Sodium: 675mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 20mg