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Roasted Butternut, Sweet Potato and Carrot Soup

Roasted Butternut, Sweet Potato and Carrot Soup
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Indulge in the comforting warmth of Roasted Butternut, Sweet Potato and Carrot Soup. This creamy, velvety soup is a delightful blend of seasonal vegetables, perfectly roasted to enhance their natural sweetness. Infused with aromatic spices like cinnamon and nutmeg, it offers a cozy escape during chilly evenings or serves as an inviting starter for gatherings. This gluten-free and low-sodium soup is not just delicious; it’s packed with nutrients that make it a wholesome choice for any occasion. Easy to prepare and versatile enough to serve with crusty bread or croutons, this recipe will have your family asking for seconds.

Ingredients

Scale
  • 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
  • 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

  1. Preheat your oven to 425°F and line baking sheets with parchment paper.
  2. 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.
  3. In a large stockpot, heat olive oil over medium heat. Sauté diced onions until translucent, then add minced garlic for another minute.
  4. Combine roasted vegetables in the pot with vegetable broth, chicken broth, cinnamon, and nutmeg.
  5. Blend the mixture until smooth using an immersion blender or regular blender.
  6. Stir in whole milk and heavy cream; adjust seasoning as needed.
  7. Serve warm with optional toppings like croutons or fresh herbs.

Nutrition

Find it online: https://recipesbyphoenix.com/roasted-butternut-sweet-potato-and-carrot-soup/