Roasted Butternut, Sweet Potato and Carrot Soup

A bowl of Roasted Butternut, Sweet Potato and Carrot Soup is not just a meal; it’s an experience! This velvety soup brings together the natural sweetness of butternut squash, sweet potatoes, and carrots, making it perfect for cozy nights in or festive gatherings. With its smooth texture and rich flavor, this nutritious dish is gluten-free and low in sodium, ensuring you enjoy every comforting spoonful without guilt.

Why You’ll Love This Recipe

• Nutrient-Rich: This soup combines three wholesome vegetables packed with vitamins and minerals.
• Easy to Prepare: With straightforward steps, even novice cooks can whip up a delicious pot of soup.
• Versatile: Great as a starter or main dish, this soup fits any occasion from casual dinners to holiday feasts.
• Flavor-Packed: The blend of cinnamon and nutmeg elevates the taste profile to create a comforting dish.
• Freezer-Friendly: Make a big batch and store leftovers for quick meals on busy days.

Tools and Preparation

Before diving into the cooking process, gather your tools and equipment. Having everything ready will make preparing your Roasted Butternut, Sweet Potato and Carrot Soup smooth and enjoyable.

Essential Tools and Equipment

• Large stockpot
• Baking sheets
• Parchment paper
• Immersion blender or regular blender
• Knife and cutting board

Importance of Each Tool

• Large stockpot: Ideal for sautéing onions and simmering soups; it holds a generous amount of ingredients for easy cooking.
• Immersion blender: Perfect for pureeing soups directly in the pot without transferring to another blender, making cleanup easier.
• Baking sheets: Essential for roasting vegetables evenly while allowing them to caramelize beautifully.

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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

For Flavor

• ½ Cup Onion, diced
• 2 Cloves Garlic, minced or pressed
• 2 Tbsp. Olive oil
• 2 Cups Vegetable Broth (I use no sodium)
• 2 Cups Chicken Broth
• 1/2 Cup Whole Milk
• 1/2 Cup Heavy Cream
• 1-2 teaspoons Cinnamon
• 2 teaspoons Nutmeg
• Salt & pepper to taste

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 or until a fork easily pierces the vegetables.

Step 3: Sauté Onions and Garlic

While the vegetables roast:
1. Heat olive oil in a large stockpot over medium heat.
2. Sauté the diced onions until they become translucent and soft; season with a pinch of salt.
3. Add minced garlic and cook for another minute until fragrant.

Step 4: Combine Ingredients

1. Add roasted vegetables into the pot along with vegetable broth, chicken broth, cinnamon, and nutmeg.
2. If using unsalted broth, adjust seasoning with additional salt as needed.

Step 5: Blend Until Smooth

Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender:
1. Carefully transfer the soup in batches to a regular blender.

Step 6: Add Creaminess

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

Step 7: Serve

Ladle the soup into bowls:
1. Serve with croutons or crusty bread on the side.

Step 8: Enjoy!

Savor each comforting spoonful of your homemade Roasted Butternut, Sweet Potato and Carrot Soup!

How to Serve Roasted Butternut, Sweet Potato and Carrot Soup

This delicious Roasted Butternut, Sweet Potato and Carrot Soup is perfect for any occasion. Its creamy texture and rich flavors make it an ideal dish to enjoy on its own or paired with various accompaniments.

With Crusty Bread

• Pair the soup with a warm, crusty bread. The bread is perfect for dipping and adds a satisfying crunch to each spoonful.

Topped with Croutons

• Add homemade or store-bought croutons for extra texture. These crunchy bits enhance the soup’s flavor while providing a delightful contrast.

Garnished with Fresh Herbs

• Sprinkle fresh herbs like parsley or chives on top before serving. This adds a pop of color and freshness that complements the soup’s richness.

Served in Bread Bowls

• For a fun twist, serve the soup in hollowed-out bread bowls. It makes for an impressive presentation and offers an edible vessel for your soup.

Accompanied by a Salad

• A fresh green salad pairs well with this soup, balancing its warmth with crispness. Consider a simple vinaigrette to enhance the flavors.

How to Perfect Roasted Butternut, Sweet Potato and Carrot Soup

To achieve the best results for your Roasted Butternut, Sweet Potato and Carrot Soup, consider these helpful tips.

• Choose ripe vegetables: Select firm butternut squash, sweet potatoes, and carrots for maximum flavor.
• Don’t skip roasting: Roasting brings out the natural sweetness of the vegetables, enhancing the overall taste of the soup.
• Blend until smooth: For a velvety texture, ensure you blend the soup thoroughly. An immersion blender works best for this purpose.
• Adjust seasoning: Always taste your soup before serving. Adjust salt and pepper as needed to achieve balanced flavors.
• Experiment with spices: Feel free to add other spices like ginger or cumin to give your soup a unique twist.
• Store leftovers properly: Cool any remaining soup completely before transferring it to airtight containers for refrigeration or freezing.

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

Adding side dishes can elevate your meal experience when enjoying this comforting soup. Here are some excellent options:

1. Garlic Bread: Crispy garlic bread enhances the flavor profile while making each bite heartier.
2. Quinoa Salad: A light quinoa salad with veggies provides protein and fiber that balances the meal.
3. Roasted Vegetables: Additional roasted vegetables complement the flavors of the soup while adding more nutrients.
4. Cheese Toasties: Grilled cheese sandwiches offer gooey goodness that pairs perfectly with warm soup.
5. Stuffed Peppers: Bell peppers stuffed with rice or grains make for a colorful and nutritious side dish.
6. Spinach Feta Pie: This savory pie introduces flaky pastry goodness alongside your creamy soup.
7. Fruit Salad: A refreshing fruit salad can cleanse your palate between bites of rich soup.
8. Savory Scones: Try cheddar or herb scones; they are delightful when dipped into warm soup!

Common Mistakes to Avoid

When making Roasted Butternut, Sweet Potato and Carrot Soup, it’s easy to overlook some key details that can affect the final dish. Here are common mistakes and how to avoid them.

• Using raw vegetables: Roasting enhances the flavors of the butternut squash, sweet potato, and carrots. Avoid skipping this step for a richer taste.
• Not seasoning properly: Insufficient seasoning can lead to bland soup. Always taste as you go and adjust with salt and pepper to your preference.
• Skipping the blending step: For a velvety texture, blending is crucial. If you skip this, your soup may be chunky instead of smooth.
• Overcooking or undercooking vegetables: Pay attention to roasting times. Overcooked veggies can become mushy, while undercooked ones will not blend well. Use a fork to check for doneness.
• Ignoring broth options: Using low-quality or overly salty broth can ruin your soup’s flavor. Opt for low-sodium vegetable and chicken broths for better control over the taste.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Cool completely before refrigerating to prevent condensation.

Freezing Roasted Butternut, Sweet Potato and Carrot Soup

• Freeze in freezer-safe containers for up to 3 months.
• Leave space at the top of the container for expansion when freezing.

Reheating Roasted Butternut, Sweet Potato and Carrot Soup

• Oven: Preheat to 350°F. Place soup in an oven-safe dish covered with foil; heat for about 20-25 minutes until warmed through.
• Microwave: Heat in a microwave-safe bowl for 2-3 minutes, stirring halfway through until hot.
• Stovetop: Pour into a pot over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

What makes Roasted Butternut, Sweet Potato and Carrot Soup healthy?

Roasted Butternut, Sweet Potato and Carrot Soup is packed with vitamins from the vegetables and low in sodium if made with no-salt broth. It’s nutritious and filling without being heavy.

Can I customize Roasted Butternut, Sweet Potato and Carrot Soup?

Yes! You can add spices like ginger or chili flakes for more flavor or include other vegetables such as parsnips or pumpkin.

How do I make this soup vegan?

To make it vegan, substitute whole milk and heavy cream with coconut milk or a plant-based cream alternative.

How long does it take to prepare Roasted Butternut, Sweet Potato and Carrot Soup?

The total time is approximately 1 hour 20 minutes, including prep time of about 20 minutes followed by cooking and roasting time.

Final Thoughts

Roasted Butternut, Sweet Potato and Carrot Soup is a delicious choice for any meal. Its creamy texture and rich flavors make it comforting yet healthy. Feel free to customize it with different spices or veggies based on what you have on hand!