Roasted Butternut, Sweet Potato and Carrot Soup

Roasted Butternut, Sweet Potato and Carrot Soup is a delightful blend of flavors, perfect for cozy evenings or festive gatherings. This soup combines three nutritious vegetables, creating a velvety texture that warms the soul. It is gluten-free, low in sodium, and rich in flavor, making it an appealing choice for various occasions. Enjoy its smoothness and savory taste as a comforting starter or a filling main dish.

Why You’ll Love This Recipe

• Deliciously Nutritious: Packed with vitamins and minerals from butternut squash, sweet potatoes, and carrots.
• Easy to Prepare: Simple steps ensure you can whip up this soup without hassle.
• Versatile Serving Options: Pairs well with crusty bread or croutons for a complete meal.
• Perfect for Any Season: Ideal for chilly fall nights or as a refreshing dish in spring.
• Make-Ahead Friendly: Prepare in advance and store for quick meals during busy weeks.

Tools and Preparation

To create the perfect Roasted Butternut, Sweet Potato and Carrot Soup, having the right tools makes all the difference. Here’s what you’ll need to get started.

Essential Tools and Equipment

• Stockpot
• Baking sheets
• Parchment paper
• Immersion blender (or regular blender)
• Knife and cutting board

Importance of Each Tool

• Stockpot: A spacious pot ensures even cooking of your ingredients while providing enough room for blending the soup smoothly.
• Immersion Blender: This handy tool allows you to puree directly in the pot, saving time on cleanup compared to transferring to a regular blender.
• Baking Sheets: Perfect for roasting vegetables evenly without overcrowding them, which enhances their flavors.

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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 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 Cooking

• 2 Tbsp. Olive oil
• 2 Cups Vegetable Broth (I use no sodium)
• 2 Cups Chicken Broth

For Creaminess

• ½ Cup Whole Milk
• ½ Cup Heavy Cream

For Flavor

• 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

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

Step 5: Blend the Soup

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: Finish with Creaminess

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

Step 7: Serve

Ladle the soup into bowls and serve with croutons or crusty bread.

Step 8: Enjoy!

Savor this comforting Roasted Butternut, Sweet Potato and Carrot Soup!

How to Serve Roasted Butternut, Sweet Potato and Carrot Soup

Serving Roasted Butternut, Sweet Potato and Carrot Soup is a delightful experience that can be enhanced with various accompaniments. Whether you’re hosting a dinner party or enjoying a cozy night in, these serving suggestions will elevate your soup.

Pair with Crusty Bread

• Artisan Bread: A slice of freshly baked artisan bread complements the creamy texture of the soup beautifully.
• Garlic Bread: The buttery garlic flavor adds an aromatic touch that pairs well with the sweetness of the soup.

Add Crunchy Toppings

• Croutons: Homemade croutons add a satisfying crunch and can be seasoned to match your taste.
• Toasted Seeds: Pumpkin or sunflower seeds provide a nutty flavor and extra texture.

Serve with a Side Salad

• Mixed Greens Salad: A light salad with vinaigrette balances the rich flavors of the soup.
• Caesar Salad: The creamy dressing contrasts nicely with the soup’s smoothness.

Drizzle with Olive Oil

• Extra Virgin Olive Oil: A swirl of high-quality olive oil adds richness and depth to each bowl.

How to Perfect Roasted Butternut, Sweet Potato and Carrot Soup

To make your Roasted Butternut, Sweet Potato and Carrot Soup truly exceptional, consider these helpful tips.

• Bold Flavoring: Use fresh herbs like thyme or rosemary for added flavor during roasting.
• Texture Control: Adjust the creaminess by varying the amount of milk or heavy cream based on your preference.
• Balanced Seasoning: Taste as you go; adjust salt and pepper after blending for maximum flavor.
• Blend Smoothly: Ensure all vegetables are fully blended for a velvety consistency; you can also use a fine mesh strainer if desired.
• Storage Tips: Store leftovers in an airtight container in the fridge for up to 5 days; reheat gently on low heat to maintain creaminess.

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

Pairing side dishes with Roasted Butternut, Sweet Potato and Carrot Soup enhances your meal’s overall experience. Consider these delicious options:

1. Garlic Herb Flatbread: Soft flatbreads infused with garlic and herbs are easy to make and perfect for dipping into soup.
2. Quinoa Salad: A refreshing quinoa salad mixed with veggies provides protein and contrast to the rich soup.
3. Roasted Brussels Sprouts: Crispy Brussels sprouts offer a savory touch that complements the sweetness of the soup.
4. Stuffed Peppers: Stuffed bell peppers filled with rice or grains create a hearty addition to your meal.
5. Cheese Platter: An assortment of cheeses pairs well, adding creamy textures that contrast nicely with the soup.
6. Vegetable Spring Rolls: Light spring rolls filled with fresh veggies add crunch and freshness alongside your warm soup.

Common Mistakes to Avoid

It’s easy to make mistakes when preparing Roasted Butternut, Sweet Potato and Carrot Soup. Here are some common pitfalls and how to avoid them.

• Missing the roasting step: Skipping the roasting of vegetables can lead to a flat flavor. Always roast for enhanced sweetness and depth.
• Overcooking vegetables: Cooking vegetables too long can make them mushy. Aim for fork-tender but not overly soft.
• Neglecting seasoning: Under-seasoning can result in bland soup. Taste as you go and adjust salt and spices accordingly.
• Not blending thoroughly: A chunky texture may be unappealing. Blend until completely smooth for a velvety finish.
• Ignoring broth quality: Using low-quality or overly salty broth can ruin your soup’s taste. Opt for low-sodium options or make your own broth.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover soup in an airtight container.
• It will last for up to 5 days in the fridge.

Freezing Roasted Butternut, Sweet Potato and Carrot Soup

• Allow the soup to cool completely before freezing.
• Freeze in portion-sized containers or freezer bags for up to 3 months.

Reheating Roasted Butternut, Sweet Potato and Carrot Soup

• Oven: Preheat to 350°F, place soup in an oven-safe dish covered with foil, and heat for about 20 minutes or until warm.
• Microwave: Transfer soup to a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.
• Stovetop: Pour soup into a pot over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are some common questions about Roasted Butternut, Sweet Potato and Carrot Soup.

How do I make Roasted Butternut, Sweet Potato and Carrot Soup vegan?

You can easily make this soup vegan by substituting whole milk and heavy cream with coconut milk or almond milk.

Can I use other vegetables in this soup?

Absolutely! Feel free to experiment with veggies like parsnips or pumpkins for different flavors.

How spicy is Roasted Butternut, Sweet Potato and Carrot Soup?

This recipe is mild but you can add crushed red pepper flakes or cayenne pepper if you prefer a kick!

What are some good toppings for this soup?

Consider adding toasted pumpkin seeds, croutons, or a drizzle of olive oil for extra texture and flavor.

Final Thoughts

Roasted Butternut, Sweet Potato and Carrot Soup is not only delicious but also versatile. You can customize it by adjusting spices or adding your favorite toppings. Whether enjoyed as a light lunch or a comforting dinner, this creamy soup is sure to please any palate. Give it a try!