Roasted Butternut, Sweet Potato, and Carrot Soup
A warm, creamy soup combining roasted butternut squash, sweet potatoes, and carrots, perfect for cozy autumn evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 5 cups Butternut Squash: Cut into large chunks
- 1 Sweet Potato: Peeled and cut into quarters
- 2 Carrots: Peeled and chopped into large pieces
- ½ Cup Onion: Diced
- 2 Cloves Garlic: Minced or pressed
- 2 Tbsp. Olive Oil: For roasting
- 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
- Preheat your oven to 425°F (220°C).
- Prep your vegetables by tossing together the butternut squash, sweet potato, carrots, onions, and garlic with olive oil, salt, and pepper.
- Arrange the vegetables evenly on a large baking sheet lined with parchment paper.
- Roast for about 25-30 minutes or until fork-tender and lightly caramelized.
- Blend the roasted veggies with the vegetable and chicken broth in a large pot over medium heat.
- Stir in whole milk and heavy cream, and season with cinnamon, nutmeg, salt, and pepper to taste.
- Reheat if needed, then ladle the warm soup into bowls.
- Serve with a drizzle of cream or a sprinkle of fresh herbs if desired.
Notes
This soup can be frozen for up to 3 months. Adjust thickness with additional broth or water as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg
Keywords: butternut squash soup, autumn soup, creamy vegetable soup