Roasted Butternut, Sweet Potato and Carrot Soup

A velvety, thick, smooth, and savory Roasted Butternut, Sweet Potato and Carrot Soup is perfect for cozy dinners or festive gatherings. This nutritious soup combines three types of vegetables, making it a gluten-free and low-sodium delight. With its rich flavors and creamy texture, it’s sure to impress family and friends on any occasion.

Why You’ll Love This Recipe

• Nutritious and Healthy: Packed with vitamins from butternut squash, sweet potatoes, and carrots, this soup is a wholesome choice for any meal.
• Easy to Prepare: With straightforward steps, even novice cooks can master this recipe.
• Versatile Serving Options: Enjoy it as a starter or main dish; pair it with crusty bread or croutons for added texture.
• Perfect for Meal Prep: Make a big batch ahead of time to enjoy throughout the week.
• Seasonal Comfort Food: Ideal for fall and winter months, this soup warms you up during chilly days.

Tools and Preparation

Having the right tools makes cooking easier and more enjoyable. Here are some essential items you’ll need to prepare this delicious soup.

Essential Tools and Equipment

• Immersion blender
• Large stockpot
• Baking sheets
• Parchment paper
• Knife

Importance of Each Tool

• Immersion blender: Allows you to puree the soup directly in the pot for easy cleanup.
• Large stockpot: Provides enough space to cook all ingredients without overcrowding.

Ingredients

A velvety, thick, smooth and savory soup with 3 types of vegetables for a nutritious, gluten free, low sodium and delicious meal.

For the Soup Base

• 5 cups Butternut Squash, cut into 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 (no sodium)
• 2 Cups Chicken Broth

For Creaminess

• ½ Cup Whole Milk
• ½ Cup Heavy Cream

For Flavoring

• 1-2 teaspoons Cinnamon
• 2 teaspoons Nutmeg
• Salt & pepper to taste

For Garnish

• 2 tablespoons fresh parsley, finely chopped

this recipe

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 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.
3. Season with a pinch of salt.
4. Add minced garlic and cook for another minute until fragrant.

Step 4: Combine All Ingredients

1. Add the roasted vegetables to the pot along with vegetable broth, chicken broth, cinnamon, and nutmeg.
2. If using unsalted broth, taste before adding extra salt.

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: Stir in Dairy Ingredients

1. Remove the pot from heat.
2. Stir in milk and heavy cream.
3. Adjust consistency with more broth or cream if needed.
4. Taste and adjust seasoning as necessary.

Step 7: Serve Your Soup

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

Step 8: Enjoy!

Now it’s time to savor your delicious homemade Roasted Butternut, Sweet Potato and Carrot Soup!

How to Serve Roasted Butternut, Sweet Potato and Carrot Soup

Serving your Roasted Butternut, Sweet Potato and Carrot Soup can elevate the dining experience. This soup is both comforting and nutritious, making it perfect for various occasions. Here are some creative ways to serve it.

With Crusty Bread

• Freshly baked sourdough or whole grain bread pairs beautifully with the soup, allowing you to soak up every delicious drop.

Topped with Croutons

• Add a crunchy texture by sprinkling homemade or store-bought croutons on top of each bowl.

Drizzled with Olive Oil

• A light drizzle of high-quality olive oil enhances the flavors and adds a touch of elegance to your presentation.

Garnished with Fresh Herbs

• Fresh herbs like cilantro or parsley not only add color but also brighten up the dish’s flavor profile.

Served in Bread Bowls

• For a fun twist, serve the soup in hollowed-out bread bowls for a delightful edible container.

Accompanied by Salad

• A simple mixed greens salad dressed with vinaigrette complements the richness of the soup perfectly.

How to Perfect Roasted Butternut, Sweet Potato and Carrot Soup

Perfecting your Roasted Butternut, Sweet Potato and Carrot Soup can make all the difference in taste and texture. Here are some tips for achieving that velvety finish.

• Choose ripe vegetables: Ensure your butternut squash, sweet potato, and carrots are fresh and ripe for the best flavor.
• Adjust seasoning carefully: Taste as you go. Add salt and pepper gradually to avoid over-seasoning your soup.
• Use high-quality broth: Opt for low-sodium or homemade broth to control salt levels while enhancing flavor.
• Blend thoroughly: For a super smooth texture, blend until completely silky. An immersion blender works wonders.
• Experiment with spices: Feel free to adjust cinnamon and nutmeg levels according to your taste preferences for added warmth.
• Allow it to cool: Letting the soup cool slightly before blending can help avoid splatter when using a traditional blender.

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

Pairing side dishes with your Roasted Butternut, Sweet Potato and Carrot Soup can create a satisfying meal. Here are some excellent options to consider.

1. Garlic Bread
2. Crispy garlic bread complements the rich flavors of the soup while adding a delightful crunch.
3. Simple Green Salad
4. A light salad made with mixed greens provides freshness and balances the creamy texture of the soup.
5. Cheese Toasties
6. Grilled cheese sandwiches cut into triangles offer a fun dipping option alongside your warm bowl of soup.
7. Quinoa Salad
8. A cold quinoa salad mixed with vegetables adds protein and fiber, rounding out your meal beautifully.
9. Stuffed Mushrooms
10. Savory stuffed mushrooms filled with cheese or herbs make an elegant appetizer alongside the soup.
11. Roasted Vegetables
12. A medley of roasted seasonal vegetables enhances the hearty feel of your meal while keeping it wholesome.

Common Mistakes to Avoid

Avoiding common mistakes can greatly improve your Roasted Butternut, Sweet Potato and Carrot Soup. Here are some pitfalls to watch for:

• Using too much salt: Many broths contain sodium. Taste before adding extra salt to avoid an overly salty soup.
• Not roasting the vegetables long enough: Roasting enhances flavors. Ensure the vegetables are tender and caramelized for the best taste.
• Skipping the blending step: For a smooth texture, blending is key. Don’t skip this step; it transforms the soup into a velvety delight.
• Ignoring seasoning adjustments: Every batch of vegetables varies in flavor. Always taste and adjust spices like cinnamon and nutmeg to your liking.
• Forgetting about leftovers: If you have extra soup, don’t let it go to waste. Proper storage will keep it fresh for later enjoyment.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Allow the soup to cool completely before sealing the container.

Freezing Roasted Butternut, Sweet Potato and Carrot Soup

• Freeze in freezer-safe bags or containers for up to 3 months.
• Leave some space in containers 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 until warm (about 20-25 minutes).
• Microwave: Heat in a microwave-safe bowl on high for 2-3 minutes, stirring halfway through for even heating.
• Stovetop: Pour into a pot over medium heat, stirring occasionally until heated through (about 10 minutes).

Frequently Asked Questions

Can I make Roasted Butternut, Sweet Potato and Carrot Soup ahead of time?

Yes! This soup can be made ahead of time. Just store it properly in the refrigerator or freezer.

What variations can I try with this recipe?

Feel free to add other root vegetables like parsnips or turnips for additional flavors. You can also experiment with different spices.

How do I thicken the soup if it’s too thin?

If your soup seems too thin, add more roasted vegetables or a bit of cornstarch mixed with water while reheating.

Is this Roasted Butternut, Sweet Potato and Carrot Soup healthy?

Absolutely! It is packed with nutrients from the vegetables and is gluten-free and low in sodium if you use unsalted broth.

Can I substitute chicken broth with vegetable broth?

Yes! You can use all vegetable broth if you prefer a vegetarian option or want to keep it lighter.

Final Thoughts

This Roasted Butternut, Sweet Potato and Carrot Soup is not only delicious but also versatile. Its rich flavors make it perfect for chilly days, while its healthy ingredients ensure you’re nourishing your body. Experiment with different spices or vegetable combinations to customize it to your taste. Try this comforting recipe today!

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Roasted Butternut, Sweet Potato and Carrot Soup

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• Author: Sofia
• Total Time: 1 hour 5 minutes
• Yield: Serves about 6 people 1x

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Description

Indulge in the warmth of our Roasted Butternut, Sweet Potato, and Carrot Soup—an exquisite blend of earthy vegetables that creates a velvety, comforting bowl perfect for cozy dinners or festive gatherings. This nutritious soup is not only gluten-free and low in sodium but also brims with vitamins and minerals from its wholesome ingredients. The roasting process enhances the natural sweetness of butternut squash, sweet potatoes, and carrots, resulting in a rich flavor that will impress your family and friends. Enjoy it as a starter or main dish, paired with crusty bread or croutons for delightful texture.

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Ingredients

Scale 1x2x3x

• 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 Tbsp Olive Oil
• 2 Cups Vegetable Broth (no sodium)
• 2 Cups Chicken Broth
• ½ Cup Whole Milk
• ½ Cup Heavy Cream
• Spices: Cinnamon and Nutmeg to taste

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Instructions

1. Preheat oven to 425°F. Line baking sheets with parchment paper.
2. Toss butternut squash, sweet potato, and carrots with olive oil, salt, and pepper. Roast for 35-40 minutes until tender.
3. In a large stockpot over medium heat, sauté onions until translucent; add garlic and cook until fragrant.
4. Combine roasted vegetables with broths, cinnamon, nutmeg, salt, and pepper in the pot.
5. Blend until smooth using an immersion blender.
6. Stir in milk and cream; adjust consistency with broth if needed.
7. Serve hot garnished with fresh herbs.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Soup
• Method: Roasting and Blending
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 8g
• Sodium: 200mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 20mg

Keywords: Use ripe vegetables for the best flavor. Adjust spices according to your taste preferences. Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.