Roasted Butternut, Sweet Potato and Carrot Soup is a delightful choice for any meal. This creamy soup combines the natural sweetness of roasted vegetables with warm spices, making it perfect for cozy dinners or gatherings. The velvety texture, along with its gluten-free and low-sodium qualities, makes it a nutritious option that everyone will love.

Why You’ll Love This Recipe

• Nutritious and Healthy: Packed with vitamins from butternut squash, sweet potatoes, and carrots, this soup is both wholesome and satisfying.
• Easy to Prepare: With simple ingredients and straightforward steps, this recipe comes together quickly, making it ideal for busy weeknights.
• Versatile Flavor Profile: The addition of cinnamon and nutmeg brings warmth and depth to the soup, making it perfect for fall and winter meals.
• Perfect for Meal Prep: This soup stores well in the fridge or freezer, allowing you to enjoy healthy meals throughout the week without hassle.
• Crowd-Pleasing Dish: Whether serving family or guests, this delicious soup is sure to impress with its vibrant flavor and appealing presentation.

Tools and Preparation

To make Roasted Butternut, Sweet Potato and Carrot Soup successfully, you will need a few essential tools.

Essential Tools and Equipment

• Large stockpot
• Baking sheets
• Parchment paper
• Immersion blender (or regular blender)
• Cutting board
• Knife

Importance of Each Tool

• Large stockpot: Essential for cooking the soup evenly while providing enough space to blend all ingredients smoothly.
• Baking sheets: These are perfect for roasting vegetables evenly without overcrowding them.
• Immersion blender: This tool allows you to puree the soup directly in the pot without transferring hot liquids to a blender.

this recipe

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 in 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

For Roasting

• 2 Tbsp. Olive oil

For the Broth

• 2 Cups Vegetable Broth (I use 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

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 the minced garlic and cook for another minute until fragrant.

Step 4: Combine Ingredients in Pot

Add:
1. The roasted vegetables to the pot along with vegetable broth, chicken broth, cinnamon, and nutmeg.
2. If using unsalted broth, you may need to add salt to taste.

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 the milk and heavy cream.
2. Adjust consistency with more broth or cream if needed; taste and adjust seasoning as necessary.

Step 7: Serve Your Soup

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

Enjoy!

This Roasted Butternut, Sweet Potato and Carrot Soup is ready to delight your taste buds!

How to Serve Roasted Butternut, Sweet Potato and Carrot Soup

Serving Roasted Butternut, Sweet Potato and Carrot Soup can elevate your dining experience. Whether for a cozy dinner or a festive gathering, these suggestions will enhance the flavors and presentation of this delicious soup.

With Crusty Bread

• A fresh baguette or artisan loaf pairs perfectly with the creamy texture of the soup, ideal for dipping.

Topped with Croutons

• Crunchy croutons add texture and a delightful contrast to the smooth soup. Consider seasoned croutons for extra flavor.

Garnished with Fresh Herbs

• Chopped parsley or cilantro can brighten up the dish and bring freshness. Add just before serving for a pop of color.

Served in Bread Bowls

• For a fun twist, hollow out small round loaves of bread and serve the soup inside. This makes for an edible bowl that absorbs flavors!

Accompanied by Salad

• A light side salad with vinaigrette complements the richness of the soup while adding freshness to your meal.

Drizzled with Cream or Olive Oil

• A swirl of cream or high-quality olive oil on top adds richness and visual appeal.

How to Perfect Roasted Butternut, Sweet Potato and Carrot Soup

Perfecting your Roasted Butternut, Sweet Potato and Carrot Soup is all about balancing flavors and achieving the right consistency. Here are some tips to help you create a delightful dish every time.

• Choose ripe vegetables: Selecting fresh, ripe butternut squash, sweet potatoes, and carrots ensures maximum flavor and sweetness in your soup.

• Adjust seasoning wisely: Always taste before serving! Adjust salt, pepper, or spices like cinnamon and nutmeg to suit your palate.

• Blend thoroughly: For that velvety texture, ensure you blend the soup until completely smooth, using an immersion blender or traditional blender in batches.

• Incorporate herbs: Adding fresh herbs like thyme or rosemary during cooking can enhance the depth of flavor without overwhelming the dish.

• Experiment with toppings: Try different toppings such as toasted pumpkin seeds or feta cheese for added crunch and flavor complexity.

• Store properly: If making ahead, store leftovers in an airtight container in the fridge. Reheat gently on the stove to maintain its creamy consistency.

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

Pairing side dishes with your Roasted Butternut, Sweet Potato and Carrot Soup can make your meal even more satisfying. Here are some great options:

1. Garlic Bread: Perfectly toasted garlic bread enhances the soup’s flavors while providing a delicious crunchy contrast.

2. Mixed Green Salad: A light salad with mixed greens dressed in lemon vinaigrette balances the richness of the soup.

3. Quinoa Salad: A refreshing quinoa salad with diced veggies can add texture and nutrition to your meal.

4. Stuffed Peppers: Colorful bell peppers filled with rice or quinoa make for an eye-catching side that complements the warm flavors of your soup.

5. Roasted Vegetables: Seasonal roasted vegetables bring additional depth to your meal while enhancing its overall healthiness.

6. Cheesy Biscuits: Fluffy biscuits sprinkled with cheese provide comfort alongside your savory soup, perfect for mopping up every last drop!

7. Savory Scones: Serve warm scones infused with herbs for a delightful pairing that complements both flavor profiles beautifully.

8. Veggie Chips: Crispy veggie chips offer a fun crunch that contrasts nicely with the smoothness of the soup.

Common Mistakes to Avoid

Avoiding common mistakes can elevate your Roasted Butternut, Sweet Potato and Carrot Soup from good to great. Here are some pitfalls to watch for:

• Skipping the roasting step: Roasting enhances the flavors of the vegetables. Don’t skip this crucial step; it adds depth to the soup.
• Not seasoning properly: Under-seasoning can lead to bland soup. Taste and adjust salt and spices as you go for a balanced flavor.
• Using cold broth: Adding cold broth can lower the soup’s temperature. Always warm your broth before adding it to keep your soup hot and inviting.
• Overcooking the vegetables: Keep an eye on roasting time. Overcooked vegetables can become mushy and lose their vibrant flavor.
• Neglecting texture: If you prefer a thicker soup, blend it less. Adjust blending time based on your desired consistency.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container in the refrigerator.
• It will last for up to 4-5 days.

Freezing Roasted Butternut, Sweet Potato and Carrot Soup

• Allow the soup to cool completely before freezing.
• Use freezer-safe containers or bags; it can be frozen for up to 3 months.

Reheating Roasted Butternut, Sweet Potato and Carrot Soup

• Oven: Preheat oven to 350°F, place soup in an oven-safe dish covered with foil, heat for about 20-25 minutes.
• Microwave: Heat in a microwave-safe bowl, cover loosely, and heat in 1-minute intervals until warm.
• Stovetop: Pour into a pot over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are some frequently asked questions about making Roasted Butternut, Sweet Potato and Carrot Soup:

Can I use other vegetables in this soup?

Yes! Feel free to experiment with other root vegetables like parsnips or turnips for added flavor.

How do I make the soup vegan?

You can substitute whole milk and heavy cream with coconut milk or any plant-based cream for a delicious vegan version.

What’s the best way to blend the soup?

An immersion blender is great for easy blending right in the pot. If using a regular blender, let it cool slightly before transferring.

How can I customize my Roasted Butternut, Sweet Potato and Carrot Soup?

Try adding spices like ginger or herbs like thyme for different flavors. You can also top with seeds or nuts for crunch!

Can I double this recipe?

Absolutely! It’s perfect for meal prep or feeding a crowd. Just make sure your pot is large enough.

Final Thoughts

This Roasted Butternut, Sweet Potato and Carrot Soup is not only delicious but also versatile. You can easily customize it by adding different spices or toppings according to your taste preferences. Give this recipe a try; it’s sure to warm you up on chilly days!

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Roasted Butternut, Sweet Potato and Carrot Soup

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• Author: Adeline
• Total Time: 1 hour
• Yield: Serves approximately 6

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Description

Indulge in a warm bowl of Roasted Butternut, Sweet Potato, and Carrot Soup, a creamy and flavorful dish ideal for chilly evenings. This nutritious soup highlights the natural sweetness of roasted vegetables, complemented by warm spices like cinnamon and nutmeg. Perfectly versatile, it serves as a comforting meal for family gatherings or weeknight dinners. With its velvety texture and wholesome ingredients, this soup is not only gluten-free but also low in sodium, making it a healthy choice that everyone will adore.

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Ingredients

Scale 1x2x3x

• 5 cups butternut squash, cut in 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
• 2 cups chicken broth
• ½ cup whole milk
• ½ cup heavy cream
• 1–2 tsp cinnamon
• 2 tsp nutmeg
• Salt & pepper to taste

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Instructions

1. Preheat your oven to 425°F and line baking sheets with parchment paper.
2. Toss the butternut squash, sweet potato, and carrots with olive oil, salt, and pepper. Spread evenly on baking sheets and roast for 35-40 minutes until tender.
3. Meanwhile, heat olive oil in a large stockpot over medium heat. Sauté diced onions until translucent; add minced garlic and cook until fragrant.
4. Add roasted vegetables to the pot along with vegetable broth, chicken broth, cinnamon, and nutmeg. Season to taste.
5. Blend the mixture using an immersion blender until smooth; stir in milk and heavy cream.
6. Serve hot with crusty bread or croutons.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 210
• Sugar: 9g
• Sodium: 340mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 20mg

Keywords: For a vegan version, substitute whole milk and heavy cream with coconut milk or any plant-based alternative. You can experiment with various herbs such as thyme or rosemary for added depth of flavor.