Description
Experience the rich flavors of Roasted Butternut, Sweet Potato and Carrot Soup—perfectly creamy and nutritious. Try this recipe today!
Ingredients
Scale
- 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
- 2 tbsp olive oil
- 2 cups vegetable broth (low sodium)
- 2 cups chicken broth (low sodium)
- 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) and line two baking sheets with parchment paper.
- Toss butternut squash, sweet potato, and carrots with olive oil, salt, and pepper. Spread on baking sheets and roast for 35-40 minutes until tender.
- In a large stockpot over medium heat, sauté onions in olive oil until translucent. Add garlic and cook until fragrant.
- Stir in roasted vegetables along with vegetable broth, chicken broth, cinnamon, and nutmeg.
- Blend the mixture until smooth using an immersion blender or regular blender in batches.
- Remove from heat; stir in milk and heavy cream to achieve desired creaminess. Adjust seasoning as needed.
- Serve hot with croutons or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 8g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 20mg