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.

Ingredients

Scale

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

Instructions

Preheat your oven to 425°F and line baking sheets with parchment paper.
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.
Meanwhile, heat olive oil in a large stockpot over medium heat. Sauté diced onions until translucent; add minced garlic and cook until fragrant.
Add roasted vegetables to the pot along with vegetable broth, chicken broth, cinnamon, and nutmeg. Season to taste.
Blend the mixture using an immersion blender until smooth; stir in milk and heavy cream.
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.