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Roasted Butternut, Sweet Potato and Carrot Soup

Roasted Butternut, Sweet Potato and Carrot Soup


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

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.


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 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

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.